1. The Farce
- Proteins: Minced meat or finely chopped leftover meat.
- Vegetables: Onions (cut into small cubes), green peppers and carrots (grated).
- Seasoning: * Nokoss (paste made from garlic, onion, broth and black pepper).
- Mustard.
- A little oil for frying.
- Optional: A handful of vermicelli (soaked and drained) to add texture to the filling.
Preparation: Sauté the onions until translucent. Add the nokoss, minced meat and vegetables. Cook until the water in the meat has evaporated and the mixture is fragrant and dry. Let cool before filling the pancakes.
2. Pancake Batter
- Flour: 250 g of fluid wheat flour (type T45 or T55).
- Eggs: 2 to 3 eggs.
- Liquid: 500 ml of milk (or a mixture of milk and water for lighter pancakes).
- Fat: 2 tablespoons of melted butter or oil.
- Flavor: A pinch of salt and a pinch of nutmeg (optional, for the Franco-Senegalese touch).
Preparation: Whisk the eggs with the milk, then slowly add the flour to avoid lumps. Add the melted butter and salt. Let the dough rest for 15 to 30 minutes. Cook thin pancakes in a non-stick pan.
3. Assembly
- Place a spoonful of stuffing in the center of a pancake.
- Fold the sides and roll it like a spring roll or fold it into a square.
- For the crunch (optional): Quickly brown the rolled crepe in a pan with a knob of butter to seal the edge and make it slightly crispy.