Meat-Stuffed Crepes

Whisk together 5 eggs with 60g of sugar and 6g of salt for the batter.

Pour in 1 liter of milk and 80g of vegetable oil, mixing until fully combined.

Place 350g of all-purpose flour in a separate bowl and gradually incorporate the milk mixture in batches, stirring constantly until smooth and lump-free.

Cook the thin crepes in a skillet, lightly greasing it with oil as needed.

Brown the ground beef in a well-preheated skillet. Cook it until a nice crust forms rather than letting it steam.

Add the chopped onion, season with salt and pepper, and cook for another 5 minutes.