Crepes with Meat Filling

Prepare the stock: Bring the water to a boil in a pot. Add the meat, bay leaves, onion, salt, and pepper. Cover and cook over low heat until the meat is soft and tender.

Make the crepe batter: In a bowl, whisk together the eggs, milk, salt, sugar, and oil. Gradually add the sifted flour and whisk until no lumps remain.

Cook the crepes: Heat a nonstick skillet over medium heat and lightly brush it with butter or oil. Pour some batter into the skillet and swirl to spread it evenly. Flip with a spatula and cook the other side until lightly golden. Repeat with the remaining batter.

Prepare the filling: Grind the cooked meat using a meat grinder. Heat butter in a sauté pan and cook the onions over medium-high heat until soft.

Add the ground meat, salt, and plenty of freshly ground black pepper. Pour in 1 cup of the beef stock and cook, stirring occasionally, until the meat is slightly browned.

Fill the crepes: Place about 1–2 tablespoons of filling along the bottom edge of each crepe. Fold the sides inward and roll it into an envelope. Repeat with the remaining crepes.

Fry the filled crepes: Heat a small frying pan over low heat and melt 2–3 tablespoons of butter. Place the folded crepes in the pan and fry until golden on both sides.

Make the dressing and serve: Mix the sour cream, crushed garlic, chopped baby dill, salt, and pepper. Serve the crepes warm with plain sour cream or the garlic-dill sour cream dressing.