360 ml milk
240 ml water
6 tablespoons butter, melted
½ teaspoon salt
280 gr flour
oil, for cooking the crepes
Place all the ingredients for the crepes, eggs, milk, water, butter, salt and flour in a bowl and mix using a whisk until well combined. Place in the refrigerator and chill for at least 30 minutes.
Heat a nonstick pan on medium heat. Spread a bit of oil on the pan. Pour about 60 ml of crepes mixture into the hot pan and shake it slightly until the liquid spread evenly around the pan. Cook for about a minute, until slightly golden, flip the crepe over and cook for another 30 seconds on the second side. Continue with the rest, place the crepes on a round plate. Keep them wrapped in aluminum foil. This will prevent the edges of the crepes from becoming hard.
Preparation of vegetarian filling: melt the butter in a pan, add the onion, season with salt and pepper, cook until the onions are tender and slightly golden. Add the mushrooms and continue cooking for about 5 minutes at high flames until the mushrooms are drained. Remove from the stove and mix with eggs.
Preparation of meat filling: prepare the onions in the same way as the vegetarion version. Remove the onions from stove. Cut the cooked meat in very small pieces. Add the the meat and the eggs to the mixture.
Makes rolls with vegetarian and meat fillings: take the sides of the crepe on the left and right and fold them over the edges of the filling. Take the bottom part of the crepe and bring it over filling and folded sides of the crepe. Roll the crepe around the filling.
Heat ½ tablespoon of oil in a nonstick pan on medium heat. Add the crepes. Cook until golden brown on both sides.