1eggplus another lightly beaten egg for brushing the crepes
1/3teaspoonbicarbonate of soda
Breadcrumbs for coatingon a large plate
In a large pot heat up 1 tablespoon of oil, lower the heat and fry the onions for a minute stirring occasionally. Add the cabbage, beetroot, salt and pepper, dill and vinegar, cover and simmer for 40 minutes stirring often. Remove from the heat, add the butter and blend briefly (I used an electric hand blender for this) to break up the larger pieces but without turning the mixture into mash. Set aside.
While the vegetables are cooking make the crepes batter. In a large bowl whisk together the flour, egg, milk, bicarbonate of soda and salt. Set aside for 10 minutes to allow the batter to thicken (add a bit of milk if the batter is too thick - if it's too thick it won't spread well around the frying pan and you'll end up with very thick crepes.
To make the crepes heat up a bit of oil (about 1 teaspoon per crepe) in a large frying pan and ladle the batter onto the pan spreading it evenly (and quickly!). The crepes need about a minute on each side (on a medium heat). Yields 6 large crepes.
Use about 2-3 tablespoons of the vegetable mixture for every crepe (or less if your crepes are smaller). Once the crepes are folded (the photographs above show how to do that) brush them with the egg (brush also underneath the end bit of the crepes to make them hold their shape better) and coat in the breadcrumbs.
Heat up 1-2 tablespoons of oil in a large pan and brown the crepes a little on a low-medium heat for a couple of minutes on each side (you will need to add a bit more oil when you turn the crepes over). Take care not to burn them, remember you only need to crisp them up a bit as they've already been cooked. Serve immediately.