|For crepe batter|
|Flour||8 Ounce (225 Gram)|
|Butter||4 Tablespoon, melted|
|Milk||8 Fluid Ounce (250 Milliliter)|
|Water||8 Fluid Ounce (250 Milliliter)|
|Onions||2 , peeled and finely chopped|
|Small red pepper||1 , seeds removed and chopped|
|Cabbage||1⁄2 , shredded|
|Apple||1 , peeled cored and chopped|
|Dried dill leaves||1 Teaspoon|
1 In a mixing bowl, sift the flour and salt.
2 Create a well in the centre and add the eggs and the melted butter.
3 Using a wooden spoon, gently fold in the flour.
4 Gradually pour in the milk and water until the mixture forms a smooth batter.
5 Allow to stand in a cool place for about 2 hours.
6 Lightly grease a heavy medium frying pan with a little of the oil, using a pastry brush.
7 Place the pan over moderate heat and heat the oil until it is very hot.
8 Remove the pan from the heat and pour about 4 tablespoons of the batter into the centre of the pan.
9 Quickly tilt the pan in all directions.
10 Return the pan to the heat and cook for just about 1 minute.
11 Lightly shake the pan to loosen the crepe.
12 Turn the crepe over and cook for another 30 seconds.
13 Remove and keep warm.
14 In a medium frying pan, heat the oil for the vegetable mixture.
15 When hot, add in the onion and red pepper and cook for another 5 minutes.
16 Add in the cabbage, apple, salt, pepper and dill to the pan.
17 Cook for another 5 minutes.
18 Remove from the heat.
19 On the centre of each crepe, place 1-€”2 tablespoons of the mixture and roll up around the filling.
20 Serve immediately.