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Crepes: 2 cups water 2 large eggs, lightly beaten 1/2 teaspoon salt 1 1/2 cups all-purpose flour vegetable oil for frying To make filling, heat oil in a large skillet over medium-low heat. Add onions and saute until soft and translucent, approximately 15-20 minutes. Add beef and remaining ingredients. Cook until meat loses its pink color and most of the liquid evaporates. Let cool. To make crepes: Whisk together water, eggs, and salt. Gradually whisk in the flour to make a smooth, thin batter with consistency of heavy cream. Strain if there are any lumps. Cover and let stand in refrigeratore for 2 hours or up to 2 days. To cook crepes: Heat a heavy 6-inch skillet over medium heat. Brush lightly with oil. Pour in 2 tablespoons batter and tilt until batter just coats the bottom. Cook until edges begin to brown, about 1 minute, then flip crepe onto a piece of waxed paper. Repeat with remaining batter. This will make approximately 16 crepes. They can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Return to room temperature before assembling. To assemble: Place a crepe, browned side up, on a flat surface and place a heaping tablespoon of filling near one end. Fold end edge over filling, then fold over about 1/2 of the sides. Roll up like a cigar. Deep fry in about 1 inch of hot oil or fry in a thin layer of oil in a skillet until golden brown on all sides. Drain on paper towels. Serve immediately.

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