Savory Meat Crepes (کرپ گوشت) — Persian Egg Wraps with Macaroni, Barberries & Herbs

• 3.2 ozAll-purpose flour (Sifted)
• 1¼ cupMilk (Room temperature)
• 3Eggs (Large)
• 3 gSalt (About 1/2 tsp)
• 1 gBlack pepper (About 1/2 tsp, finely ground)
• 1⅓ tbspVegetable oil (Plus extra for the pan)
• 6⅓ ozMacaroni (Small elbows or short tubes)
• 7.1 ozOnion (Finely diced (about 1 large))
• 12.5 ozGround beef (80–85% lean)
• 1.1 ozBarberries (Rinsed and drained)
• 20 gFresh parsley (Finely chopped)

Instructions

1. 1

   Make the crepe batter by whisking the flour, salt, and black pepper in a bowl until evenly combined. Add the milk and eggs, then whisk until smooth and silky with no visible lumps, and finally whisk in 20 ml vegetable oil for tenderness.

2. 2

   Rest the batter for 10 minutes at room temperature so the flour hydrates and the crepes cook evenly. While it rests, set a nonstick skillet (about 24–26 cm) over medium heat and lightly oil it so the first crepe releases cleanly.

3. 3

   Cook the macaroni in boiling water until just tender, about 7–9 minutes depending on shape, then drain well. Rinse briefly with warm water to stop carryover cooking, and shake the colander so the pasta is not watery before mixing into the filling.

4. 4

   Prepare the filling by heating 30 ml vegetable oil in a skillet over medium heat, then sauté the diced onion for 8–10 minutes until soft and lightly golden. Add the ground beef and break it up thoroughly, cooking for 6–8 minutes until browned with no pink remaining.

5. 5

   Season the meat with 6 g salt and 2 g black pepper, then stir well so the seasoning coats evenly. Add the drained macaroni and cook together for 2 minutes to meld flavors, keeping the mixture moist but not greasy.

6. 6

   Stir in the barberries and cook for 30–60 seconds so they plump slightly without burning or turning bitter. Turn off the heat and fold in the chopped parsley, then let the filling cool for 5 minutes so it does not tear the crepes.

7. 7

   Cook the crepes by heating the lightly oiled nonstick skillet over medium heat until hot but not smoking. Pour about 70–80 ml batter (roughly 1/3 cup) into the pan and swirl to coat in a thin layer, then cook 60–90 seconds until the edges lift and the surface looks set.

8. 8

   Flip the crepe and cook the second side for 20–30 seconds to keep it pliable and pale-golden rather than crisp. Transfer to a plate and repeat with the remaining batter, oiling the pan lightly as needed so each crepe stays silky.

9. 9

   Assemble by placing one crepe on a board and spooning about 120–140 g filling slightly off-center in a neat log. Fold the sides in and roll snugly into a cylinder, then repeat with the remaining crepes to make 8 filled crepes total.

10. 10

    Warm and serve by returning the filled crepes to the skillet over low heat for 1–2 minutes per side to heat through without drying. Slice on a bias for a refined presentation, and serve immediately so the crepes stay tender and the barberries remain bright.