3/4 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
1/2 cup onion diced into 1/4 inch cubes
1 medium carrots shredded
1/2 cup sushi rice dry measure, cooked
1/2 cup broth (plus more if needed)
Salt & Pepper to taste
Oil for sautéing
Egg wash
2 eggs
3-4 Tbsp milk
Sprinkle of Salt & Pepper
Instructions
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 it's soft (about 1 hour).
Add 2 cups chopped mushrooms and sauté them over
high heat until golden in color.
Add 1/2 cup 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 1/2 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, 1/2 cup cooked rice, dash of garlic
powder, salt & pepper in a bowl. Thoroughly mix.
Pour about 1/2 cup of broth (or more as needed) to
bind the filling. The filling should stick to
itself and not be very dry.
Fill the Savory Crepes
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.
Crisp Up the Savory Crepes
Option 1- The Savory Crepes 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!
Originally Submitted
8/31/2020
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