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When Hanger Strikes

  • Writer's pictureMari


Crumplings - a happy mix of crepes and dumplings. Perhaps I could have given a little more thought to the name...but a dish I’m proud of! Savoury, juicy ground beef stuffed in a thin crepe like wrapper. Cooking the meat in the crepe (instead of cooking it first and then stuffing it) makes this dish taste like it was hard to make. No one will ever know it only took 45 mins from start to finish.

Makes 6-8 triangles


1 cup whole wheat flour (you can also use all purpose)

1 egg

1 cup milk

1/2 cup water

Olive oil

1 cup raw ground beef

Salt and pepper

1/4 cup onion

3 cloves garlic

1 carrot, grated

1 tbs capers, minced

1 tbs fresh dill

1 tbs green onion, sliced

1/4 tsp garlic powder

1/4 tsp onion powder

Pinch nutmeg

1 tbs mayonnaise


1. Heat a medium sized nonstick pan over on medium low heat. In a medium sized mixing bowl, combine the whole wheat flour, egg, milk, water, and a pinch of salt and pepper. Whisk until the batter is lump free. Add a few drops of olive oil to the pan, and pour about 1/4 cup of batter on. Swirl the pan to cover the surface with the batter. Cook for about 45-60 seconds on each side. Repeat until remaining batter is finished. Set crepes aside.

2. To the hot frying pan, add a touch of olive oil, and sauté the onion and garlic for 5 minutes, or until translucent. Add to a bowl with the ground beef, grated carrot, capers, dill, green onion, garlic powder, onion powder, nutmeg, mayo and a pinch of salt and pepper. Mix until combined and set aside.

3. Spoon about 2 tablespoons of ground beef on to the crepe. Press into a very thin layer, then fold up the sides into a triangle. Repeat with remaining crepes and filling.

4. Wipe down the frying pan and use to cook the crumplings. Place 1 or 2 crumplings on to the hot pan. Cook for 4-5 minutes on each side, checking frequently to make sure the bottom doesn’t burn. Serve hot with sour cream.


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