A cup of beef broth with a couple of meat and rice stuffed crepes will always remind me of my childhood: mom used to cook these all the time.
There is always boiled meat left over from cooking broth, and stuffing crepes with it is easy way to prepare a nice meal to go with it.
Assembled meat and rice stuffed crepes can be stored in fridge for couple of days – you just need to warm them up by frying right before serving.
And if you cook a way too much (as I usually do) just seal some portion of stuffed crepes in a bag and freeze them up, this way you will always have some fresh stuffed crepes when you need to prepare some food fast.
- About 20 freshly prepared crepes (thin pancakes)
- Boiled beef prepared from about 1.5lb of raw bone-in meat
- 1 big onion
- 1/3 cup of rice
- 1 tablespoon of sunflower oil
- Ground black pepper to taste
- Salt to taste
- Butter for frying
How to prepare, step-by-step:
- Prepare ingredients: I used boiled beef shanks leftover from clear beef broth last week recipe (actually I cooked these 2 recipes together and served clear beef broth along with meat stuffed crepes); for crepes you can use any recipe which gets you thin and flexible crepes for stuffing, I’ve used this one:
- Start from boiling rice: fill small cooking pot with water, add salt and bring to boil; add rice and boil it over slow simmer until soft (but not over cooked), stir from time to time. When rice is ready drop it to colander to drain water and cool rice down:
- While rice is cooking, peel and chop onion; warm up skillet with a table spoon of sunflower oil, add chopped onions and fry over moderate heat until brownish color:
- Clean meat: remove bones, fat and hard parts (veins, tendons, etc) if any; then chop meat in meat grinder (or food processor, or blender) and put it to a big bowl:
- Add cooked onions:
- And cooked cooled down rice:
- Season with salt and ground black pepper to taste and mix:
- Stuff crepe with prepared meat and rice stuffing:
- Repeat the same procedure for all crepes (and stuffing) you have: At this point you can store prepare meat stuffed crepes in fridge until it is time to serve them, or you can also seal them and store in freezer for later use.
- Before serving stuffed crepes warm them up by frying whit butter, for that warm up skillet over moderate heat, add a bit of butter and add portion of stuffed crepes, fry them on one side until brown skin:
- Then flip to other side and fry till brown skin again:
- Serve crepes stuffed with beef and rice for breakfast or lunch, it goes great when accompanied with a cup of clear beef broth: