Savory Crepes (Блинчики с Мясом

• Meat

  • 3/4 lb Beef chuck

• Produce

  • 1/2 cup Carrots
  • 2 cups Mushroom
  • 1/2 cup Onion

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/2 cup Broth

• Pasta & Grains

  • 1/2 cup Sushi rice

• Baking & Spices

  • 1 Salt & pepper
  • 1 Sprinkle Salt & pepper

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 3 tbsp Milk

Found on letthebakingbeginblog.com

Ingredients

• Yiled: 20-25 crepes made using this, or this recipe.
• ¾ lb beef chuck, cut into 1 inch cubes, fat trimmed off (Pork shoulder or chicken thighs are also good choices)
• 2 cups mushroom, finely chopped
• ½ cup onion, diced into ¼ inch cubes
• ½ cup carrots, shredded
• ½ cup sushi rice (dry measure), cooked
• ½+ cup broth
• Salt & Pepper to taste
• Oil for sautéing
• 2 eggs
• 3-4 Tbsp milk
• Sprinkle of Salt & Pepper

Directions

• Heat skillet with a couple tablespoons of oil over high heat, add cubed meat and brown it on all sides over medium high heat. Remove meat to a bowl. Return skillet back on the stove. Alternatively, you can cook beef in a pot of water until its soft (about 1 hour). You can also use meat & beef/chicken liver in ratios 1:1. Liver adds a nice flavor to this particular dish. If you like pate or liver mousse, you will appreciate the liver in here too. If you decide to use the liver, brown it last, when youre done with the beef and the vegetables.
• Add chopped mushrooms and sauté them over high heat until golden in color.
• Add diced onion and cook over medium heat until the onion is softened up and translucent, about 7-10 minutes.
• Add the shredded carrots and cook over medium heat until soft. You can add ½ cup water to the skillet and cover with a lid to aid the process.
• Use a blender or a grinder to grind all your meat (and liver, if using). Combine the meat, mushroom sautee, cooked rice, garlic powder, salt & pepper in a bowl. Thoroughly mix. Pour about ½ cup of broth (or more as needed) to bind the filling. The filling should stick to itself and not be very dry.
• Turn all your crepes golden side up. Add 2-3 generous spoons of filling in the middle of the crepe. Spread it around in the middle third of it. Fold the right and left side towards the middle. Now make 3-4 folds to create a flat roll.
• Option #1: The Rissoles can be sauteed in some butter or oil in a skillet over medium heat on both sides until golden, or see below for one more option.
• Option #2: Whisk up 2 eggs with 2 tablespoons milk & a dash of salt. Roll each stuffed crepe in the egg wash and fry it in a heated to medium heat skillet with some oil or butter on both sides until golden in color. Serve hot with salted sour cream or sweet and sour sauce.
• Serve hot or cold with salted sour cream or sweet and sour sauce. That is it my friends, go ahead and enjoy!