In many Polish homes Sunday dinner begins with broth. Golden, cooked with at least two kinds of meat, vegetables and spices – it is my favourite soup. In my home the cooked meat from broth was used as an ingredient of baked casseroles with onion, vegetables from the broth and pasta. My children hate this dish's guts, so I try to use the meat in a different way.

Today I would like to share with you the recipe for just such a meal. The cooked meat from the broth is used as an ingredient of the filling for pancake rolls. Chickpeas and vegetables from the soup make a side dish. I served the pancake rolls with gherkin-pepper salsa. It was great. I recommend it!

Ingredients (for 12 pancake rolls)
12 crepes
filling
0.5 kg of cooked meat from broth
1 onion
2 carrots from broth
1 parsley root from broth
1 tin of chickpeas
half a chili pepper
3 tablespoons of minced chives
1 tablespoon of mixed herbs
1 tablespoon of grated lemon peel
1 tablespoon of lemon juice
2 tablespoons of olive oil
1 tablespoon of butter
salt and pepper
Slice the onion, carrots and parsley root. Fry the onion in olive oil and butter. Cube the meat from broth. Dice the chili pepper. Add the meat, chili pepper and mixed herbs to the onion and mix them in. Fry for 10 minutes. Add the carrot, parsley root, grated lemon peel and chives, and spice it up with lemon juice, salt and pepper. Mix it in thoroughly. Leave aside to cool down.

salsa
3 gherkins
half a sweet red pepper
half a chili pepper
half an onion
a fistful of minced parsley
1 tablespoon of grated lime peel
1 tablespoon of lime juice
1 tablespoon of honey
Cube the gherkins, onion and sweet pepper. Dice the chili pepper. Mix the vegetables with minced parsley, grated peel and juice of lime and honey. Leave in the fridge for half an hour.

Put the filling on the crepes and wrap up the pancake rolls. Fry in a pan until they are golden. Serve with the gherkin-pepper salsa.

Enjoy your meal!

Try also:
Crepe dreams
A new approach to crepes