Boorak Crepes: 2 eggs 2/3 cup flour 1 cup low-fat milk salt Meat Filling: 1/4 pound ground beef 2 tbs olive oil salt black pepper 1/4 tsp allspice or kabsa spices 1/4 cup minced parsley 2 green onions (spring onions), minced Oil for frying 1. Whirl the crepe ingredients in a blender or food processor until smooth. Set for at least 1 hour. 2. For the filling, sauté the ground beef in the oil, sprinkling with salt and pepper. Stir to break up any lumps. When the meat is cooked, drain off the fat in a sieve. Toss with the remaining ingredients. 3. Brush an 8-10 inch nonstick skillet lightly with a bit of oil. When it is hot, pour some batter into the center of the pan. Tip the pan around to spread the batter over the surface. Cook about 30 seconds and flip to cook the other side for 10-15 seconds. Repeat until all the crepes are done. 4. To form the rolls, place several crepes on your work surface, bubbly side up. Put about 2 rounded tbsp of filling on the lower half of each crepe. Fold the bottom edge up, and the left and right edges over toward the middle, thus closing 3 sides of the package. Roll up like an egg roll. Repeat the process with the remaining crepes . 5. Heat oil for frying in a skillet. Transfer the rolls to the skillet, lightly sauté them until golden crisp, and drain on paper towels.