Drain the paprikash and cut the meat into small pieces (for a larger amount it’s worthwhile using a meat mincer). Mix with 1-2 spoonfuls of the sauce of the paprikash so it will not be too dry. Heap one spoonful of the meat into the middle of each crèpe, fold into quarters then line them up in a casserole. Strain the sauce over the crèpes and put into the oven for enough time to warm (but not burn) them.
Preparation time: 30 minutes + time to cook the paprikash
One serving: 2383 kJ/570 kcal