Savory semolina crepes with beef and bacon

Tip: tap a step to mark it as done.

1. First, prepare the meat filling. If using a whole cut of beef, pass it through a meat grinder; if using ground beef, mix it directly with the finely chopped onion and chopped bacon. Brown the mixture in a skillet with oil and continue cooking for at least 20 minutes. Season with salt and pepper and keep covered.
2. Meanwhile, prepare the batter: beat the eggs with the salt and sugar, stir in the semolina, and let it soak for 15 minutes. Gradually pour in the milk, stirring until you have a crepe batter. Once the batter reaches the right consistency, cook the crepes.
3. Fill the crepes with the meat filling and roll them up. Arrange them in a baking dish, brush with melted butter, and bake in an oven preheated to 180 °C (350 °F) for 15–20 minutes.
4. Tip: Instead of the meat filling, use a spinach filling, a button mushroom filling, or any sweet filling.

Tip: Drain the rendered bacon fat from the filling before filling the crepes, or it will make them soggy in the oven. Arrange the rolled crepes snugly in the baking dish so they do not unroll.

This recipe was translated from the Slovak original: Slané krupicové palacinky s hovädzím mäsom a slaninou