Entree: Spain – Aragon – Fardeles (Aragonese thin savory crepes filled with slow-braised lamb and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 50 min

Additional 30 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the fardeles (crepe batter):
  - 1 1/2 cups (180 g) all-purpose flour
  - 2 large eggs, approx. 3 1/2 oz (100 g)
  - 1 1/2 cups (360 ml) whole milk
  - 1/2 cup (120 ml) water
  - 1/4 tsp (1.5 g) salt
  - 2 tbsp (30 ml) olive oil, plus more for the pan
- For the lamb filling:
  - 1 1/2 lb (680 g) boneless lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
  - 1 large onion, thinly sliced, approx. 5 1/4 oz (150 g)
  - 3 cloves garlic, minced
  - 2 tbsp (30 ml) olive oil
  - 1 tsp (2 g) sweet Spanish pimentón (paprika)
  - 1/2 cup (120 ml) dry white wine
  - 1 cup (240 ml) beef or lamb stock
  - 1 bay leaf
  - 1/2 tsp (3 g) salt, or to taste
  - 1/4 tsp (1 g) ground black pepper
  - 1/4 cup (60 g) tomato purée or crushed tomato
- Finishing and garnish:
  - 2 tbsp (30 g) butter
  - Fresh parsley, chopped, for garnish
  - Lemon wedges for serving (optional)

Show original ingredient measurements

- For the fardeles (crepe batter):
  - 1 1/2 cups (180 g) all-purpose flour
  - 2 large eggs, approx. 100 g
  - 1 1/2 cups (360 ml) whole milk
  - 1/2 cup (120 ml) water
  - 1/4 tsp (1.5 g) salt
  - 2 tbsp (30 ml) olive oil, plus more for the pan
- For the lamb filling:
  - 1 1/2 lb (680 g) boneless lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
  - 1 large onion, thinly sliced, approx. 150 g
  - 3 cloves garlic, minced
  - 2 tbsp (30 ml) olive oil
  - 1 tsp (2 g) sweet Spanish pimentón (paprika)
  - 1/2 cup (120 ml) dry white wine
  - 1 cup (240 ml) beef or lamb stock
  - 1 bay leaf
  - 1/2 tsp (3 g) salt, or to taste
  - 1/4 tsp (1 g) ground black pepper
  - 1/4 cup (60 g) tomato purée or crushed tomato
- Finishing and garnish:
  - 2 tbsp (30 g) butter
  - Fresh parsley, chopped, for garnish
  - Lemon wedges for serving (optional)

Instructions

1. Make the filling: In a heavy pot heat 2 tbsp (30 ml) olive oil over medium-high. Brown lamb pieces in batches until well-seared; remove and set aside. Add sliced onion to the pot and cook until translucent, 6–8 minutes; add garlic and cook 1 minute. Stir in pimentón, return lamb to pot, deglaze with 1/2 cup (120 ml) white wine scraping browned bits. Add stock, bay leaf, tomato purée, salt and pepper. Bring to a simmer, cover and cook gently until very tender, about 1½–2 hours. When done, remove bay leaf and shred or chop lamb into bite-sized pieces; reduce sauce uncovered over medium heat if too thin. Stir in 2 tbsp (30 g) butter and adjust seasoning.
2. Make the batter: Whisk flour and salt in a bowl. In a separate bowl combine eggs, milk, water and 2 tbsp (30 ml) olive oil. Gradually whisk wet into dry until smooth; let batter rest 20–30 minutes at room temperature.
3. Cook the fardeles: Heat a nonstick skillet or crepe pan over medium heat and lightly brush with oil. Pour about 1/4 cup (60 ml) batter into the pan, tilting to spread thinly into a roughly 8–9 inch (20–23 cm) circle. Cook 1–1.5 minutes until edges lift and underside is light golden, flip and cook 30–45 seconds. Transfer to a plate and repeat with remaining batter, stacking finished crepes separated by a clean towel. Makes about 8–10 fardeles.
4. Assemble and finish: Spoon 2–3 tbsp (30–45 ml) lamb filling onto each crepe, fold or roll to enclose. Place filled fardeles seam-side down in a lightly buttered baking dish; warm in a 350°F (175°C) oven 8–10 minutes or until heated through. Sprinkle with chopped parsley and serve with lemon wedges if desired.