Baked Minced Meat Crêpes | Viennese Classic

For the crêpe batter, whisk smooth wheat flour, cow's milk, 2 eggs, and a pinch of salt in a bowl into a smooth, lump-free batter. Let the batter rest for about 10 minutes.

Heat a little sunflower oil in a non-stick frying pan. Fry approx. 6–8 thin, golden-yellow crêpes one after another and set aside on a plate.

Finely chop the onion and garlic. Also finely chop the parsley. Heat a little butter in a pan, and sauté the onion and garlic until translucent.