Persian Meat-Stuffed Crepe (Karep-e Goosht)

In a mixing bowl, whisk the eggs until smooth and well blended. Season with salt and black pepper, then add the milk and whisk again until fully incorporated.

Gradually sprinkle in the flour while whisking continuously to create a smooth, lump-free batter. If needed, strain the batter through a fine sieve for a perfectly silky texture.

Heat a nonstick skillet over medium heat and lightly coat it with a small amount of the vegetable oil. Pour in enough batter to cover the pan, tilting it gently to form a thin, even crepe.

Cook just until the crepe sets and the surface appears dry, without browning. Remove from the pan and let it cool slightly on a flat surface.

Spread the prepared macaroni mixture evenly over the crepe, leaving a small border around the edges. Sprinkle with fried onions, chopped parsley, and barberries.

Carefully roll the crepe into a snug log. Return it to the skillet over low heat and cook for 5–6 minutes, turning gently, until warmed through and lightly crisped on the outside.

Transfer to a serving platter. If the crepe sticks slightly, loosen the edges carefully with a spoon before serving.