Cloves garlic; chopped
Mushrooms; minced fine
Dry red wine
Green onion; chopped
Arrowroot dissolved in water
CREPES-1 tb Oil,4 oz Flour,sifted 10 oz Non-fat milk,1 Egg,1 Egg yolk,salt & pepper
SAUCE- 1 1/4 c Plain yogurt,1 tb Dill, 2 oz Sweet white wine
In a wok or large skillet saute in 1 tb oil, onion and
garlic til onion is clear. Remove and set aside.
Brown ground beef and add 3 tsp tomato paste. When
browned, return onion and garlic to wok, add
mushrooms, red wine, cooked rice, green onion and
dill. Add arrowroot dissolved in water to thicken.
Squeeze in some lemon juice and sprinkle with cayenne.
Place in warm oven until needed and just before using,
add cottage cheese.
Blend all ingredients except oil and let stand 30
minutes before using. Pour oil into crepe pan, swoosh
around and pour remainder into batter. Make 1 large
pancake covering one side with branches of fresh dill
or sprinkle with dried dill. Turn and cook and remove.
Make other large pancakes until batter is gone.
SAUCE: Combine ingredients and serve over combined
TO SERVE: Place crepe on platter and layer meat and
mushroom mixture over pancake. Place another pancake
on top, then meat, then pancake, etc. until finished.
Top with dilled pancake and serve with sauce on the