Risoles ala Ibu

My mom is a very good cook. Well, she went to a vocational school for ladies back then. Which means, she KNOWS how to cook good food. I would say that I only have 1/10 of her patience (which apparently is very important skill in cooking life) and her skill.

Risoles is one of my favourite snack. Especially those made by her. It is basically crepes, filled with ragout, covered by breadcrumbs, (deep-) fried. In the Netherlands, where I basically need to cook all of my favourite foods myself, I learned how to nailed this recipe. Here it is. Enjoy!


1 cup flour
2 cups milk (or half-half with water)
1 egg
1/2 tablespoon sugar
Pinch of salt
>> whisk until smooth, set aside

1 big carrot — dice-chopped to approx. 5×5 mm (or slightly larger, doesn’t matter).
A handful of green beans (buncis / speizerbonen) — finely chopped
1 onion — finely chopped
100 gr minced meat (if you’re making a vegetarian one, skip this for sure)
100 gr champignon — finely chopped
50 ml water or milk
2 tablespoons flour
>> you can also add peas, paprika, cabbage shreds, etc if you like
>> stir fry the onion with a tablespoon of oil
>> add minced meat, stir fry until half cooked
>> add carrots, wait until half cooked
>> add green beans and mushroom
>> add salt, pepper, and sugar to taste
>> pour in the milk, add flour, mix until it’s thickened, simmer for a couple of minutes
>> set aside, let it cool
>> once cooled, you can refrigerage it until approx. a week.

Time to make the crepes.
You can use the 20 cm or 10 cm sized pan, depends on how much time do you have and how big you want them to be. Use the flat non-sticking pan brushed with margarine.
You know the drill.
>> heat the pan, add one scoop of batter, spread it on
>> try to make a thin-but-not-too-thin crepe. thicker crepe will be harder to fold.
>> try to make it not too dry, it will cracked.

Once you have a crepe, you can start filling them in.
>> spread the crepe
>> add 1/2 tablespoon of the filling
>> add a pinch of grated cheese if you like
>> fold like an envelope
>> repeat.

Frying time!
>> boil the oil in a pan, or wok, or saucepan
>> whisk an egg
>> prepare the breadcrumbs (I always use Paneermeel, tepung panir, not sure what’s the english word)
>> dip the folded crepes to egg
>> roll it to the breadcrumbs until it’s covered thoroughly
>> fry for a couple of seconds (breadcrumbs are easily cooked, it’ll burned easily if you fry too long. 30 seconds is enough, I guess)

Serve them with sweet and sour sauce, chili sauce, mayonaise, or rawit pepper (cabe rawit).
Dig in while it’s hot!!! 😉

Cooking (& preparing) time: approx. 1 hour
Makes 12 pcs. with 20 cm pan.


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