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1
CREPES1 tb Oil4 ounce Flour; sifted10 ounce Non-fat milk1 Egg1 Egg yolkds Salt & pepper
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2
SAUCE1 1/4 c Plain yogurt; strained1 tb Dill2 ounce Sweet white wine
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3
In a wok or possibly large skillet saute/fry in 1 tb oil, onion and garlic til onion is clear.
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4
Remove and set aside.
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5
Brown grnd beef and add in 3 tsp tomato paste.
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6
When browned, return onion and garlic to wok, add in mushrooms, red wine, cooked rice, green onion and dill.
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7
Add in arrowroot dissolved in water to thicken.
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8
Squeeze in some lemon juice and sprinkle with cayenne.
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9
Place in hot oven till needed and just before using, add in cottage cheese.
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10
CREPES:Blend all ingredients except oil and let stand 30 min before using.
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11
Pour oil into crepe pan, swoosh around and pour remainder into batter.
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12
Make 1 large pancake covering one side with branches of fresh dill or possibly sprinkle with dry dill.
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13
Turn and cook and remove.
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14
Make other large pancakes till batter is gone.
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15
SAUCE: Combine ingredients and serve over combined dish.
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16
TO SERVE: Place crepe on platter and layer meat and mushroom mix over pancake.
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17
Place another pancake on top, then meat, then pancake, etc.
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18
till finished.
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19
Top with dilled pancake and serve with sauce on the side.
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20
Berger
