Persian Pancakes

Crepe batter:
4 eggs
1 1/4 cup flour
1 cup milk
pinch of salt

Meat Mixture:
1 pound hamburger
1 small white onion, diced
1 clove garlic, crushed (optional)
1 12 oz can tomato sauce
1 large russet potato, boiled, cooled, peeled and cubed
3/4 cup chopped parsley
1/2 tsp tumeric
salt and pepper, to taste
canola oil for frying

1. Make the pancake batter: Pour the milk and eggs into a blender, blend at lightest speed, then add salt and slowly add the flour until blended. Set aside.
2. In a deep pan, sautee onion and garlic until translucent, then add hamburger meat and brown. Add tomato sauce, cubed potato, parsley and spices. Cook for 15 minutes on med low heat, then allow to cool Set aside.
3. In a separate 8 inch pan make crepe/pancakes by melting a bit of shortening over medium high heat and adding batter in a thin layer. When firm, turn over then remove to a plate. Do not overcook - you want them light and rubbery not brittle.
4. Put a small amount (about 2 TBS) of meat mixture in the center of the pancake then tuck sides in and fold and roll. When all pancakes are done, chill for 1-2 hours.
5. In a deep pan add 1-2 inches of oil and heat. When oil is very hot add pancakes and fry on both sides in batches until browned. Do not fully immerse. You want the oil hot so that the pancakes will fry and brown but not absorb too much oil. Drain on paper towels and serve hot.
~*~ A Russian cook in the household used to make these, and that my Iranian grandma taught my mom. They are not a traditional Persian dish, but rather a family recipe. ~*~