Crepes with meat

MEAT CREPES BAKU-STYLE

Ingredients for 20-25 crepes:
(cup size 250 ml)
2 large eggs
2 tbsp of sugar
2 tbsp olive oil
pinch of salt
2 cups of milk
1 cup of flour

Ingredients for Stuffing:
450g (1lb) meat (beef or lamb)
2 medium size onions
1/3 cup of short grain rice
50g (2oz) of butter
Salt and pepper to taste

Preparation:
Preparing Crepes.

In a large bowl, whisk together eggs, salt, sugar, and olive oil.

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Add flour and mix it into the very thick mass until there are no lumps.

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Slowly start adding the warm milk and whisking until the consistency of the batter is about the consistency of heavy whipped cream. Then set the batter aside for 30 minutes in room temperature. If your batter is too thick, add some more milk and mix.

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Heat a non-stick frying pan over medium heat and spray it with some olive oil. Use a small ladle to pour your crepe batter into the pan. While holding on to the handle of the pan, remove it from the heat and swirl it around so the batter completely covers the bottom. Try to make it as thin as you can. If your crepe has holes, add more batter to the pan to fill them.
Place the pan back on the heat.

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When the crepe has firmed up (the bottom will slightly brown and top will lose its shine), use a heat-resistant spatula to carefully loosen the sides and gently flip the crepe over using your fingers.

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Cook for a few more seconds and move it onto a plate.
Repeat until you use up all your batter and stack each finished crepe on top of the last on the plate.

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Preparing Stuffing.
Cooking rice.
The rule with cooking rice is that the proportion of water should be double that of the rice. Place the rice in a small deep saucepan with lid. Pour water into saucepan. Stir water so that floating rice sinks. Add pinch of salt.

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Place saucepan on stove and set temperature to high. Do not cover. Wait until water begins to boil. Stir rice again. Set temperature to lowest setting. Cover saucepan with lid, and cook until rice is ready.

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Cooking the meat.
Place the meat in the pot, add the water just enough to cover the meat and bring to a boil. As the meat comes to a boil, skim the foam off, reduce heat to low and simmer the meat for about one hour until meat is cooked. Allow the meat to cool down in its own broth.

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Remove the meat from the broth and cut into small pieces. Melt butter in a frying pan. Chop the onion. Place meat in a frying pan, add salt, pepper and chopped onion. Fry until golden brown.

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Let it cool down and ground in a meat grinder. If your meat is too dry, add a few tablespoons of meat stock.

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Assembling the crepes.
Combine the meat with the rice in a bowl, and mix well. Your stuffing is ready. Place tablespoon of the stuffing on the crepe, fold the bottom side of your crepe on top of the stuffing, fold the sides and roll up the crepe to the top side.

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You can make your crepes in advance, and keep them in the refrigerator for a few days before frying.

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Frying the crepes.
Place the clarified butter (or olive oil) on the frying pan, melt it over medium heat. Place your stuffed crepes on the pan and fry them on all sides until they turn golden brown. Serve warm.
In Baku, Meat Crepes served for a breakfast with a sweet hot tea.

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Bon Appétit! Enjoy!

This post is also available in: Russian

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