Croatian Meat-Stuffed Crepes Recipe or Punjene Palacinke s Mesom

Heat oven to 400 degrees. Grease a pan that will accommodate 12 rolled crepes in a single layer.

In a large skillet, brown ground meat and onion until meat is no longer pink. Add tomatoes and their juices, oregano or thyme, salt and pepper to taste, and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until most of the liquid has evaporated. Fill the crepes and arrange them seam-side down in the prepared pan.

Make the topping by beating together the egg yolks, yogurt or sour cream, salt and cheese. In a separate bowl, whip the egg whites until stiff peaks form. Fold whites into egg-yolk mixture. Spread evenly over the crepes and bake 20-30 minutes or until egg custard is browned and completely cooked. Wait a few minutes before serving.