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Pancakes with meat and rice

Pancakes Stuffed with Meat and Rice

Crepes are always a treat, but stuffed with a savory meat-and-rice filling they're something special! Thin, tender pancakes rolled around a hearty filling make a satisfying meal any time of day. They can go sweet or savory depending on the batter and what you tuck inside — this version leans hearty and comforting. Give it a try!

sharlis

Recipe author

Composition / ingredients

Servings:

Butter

Sour cream

Green onion (4 sprigs work too)

Flour

300

Milk

500

Eggs

Vegetable oil

Salt

Onion

Vegetable oil

Rice

Ground meat (pork and beef)

300

Rosemary

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 40 % 16 g

Carbohydrates 43 % 17 g

247 kcal

GI: 18 / 12 / 71

Cooking method

Step 1:

Let's make these tasty pancakes — start by gathering everything you'll need. These are the quick, no-yeast kind of pancake that comes together fast, so there's no waiting on the batter to rise.
Step 2:

Make the batter. First, whisk the eggs with a pinch of salt until light and fluffy, then pour in the warm milk and stir to combine. Add the sifted flour and the vegetable oil, and whisk everything together well. The batter is ready.
Step 3:

Cook the pancakes in a hot, lightly oiled skillet — grease the pan only before the first pancake. Fry over high heat for about 40–50 seconds per side. Use up all the batter.
Step 4:

Make the filling. Peel one onion and mince it very finely. Combine it with the ground meat and mix well.
Step 5:

Heat the vegetable oil in a skillet, add the meat-and-onion mixture, and cook over medium heat, stirring, until done — about 10–15 minutes. Season with salt and pepper, and add a little rosemary for aroma.
Step 6:

Cook the rice, let it cool, then stir it into the cooked meat. The filling is ready.
Step 7:

Now for the assembly. Spoon about a tablespoon of filling into the center of each pancake.
Step 8:

Fold each pancake into an envelope shape.
Step 9:

Fry each little envelope in butter over both sides until golden brown. To serve, sprinkle with chopped fresh herbs if you like.
Step 10:

A dollop of sour cream pairs beautifully with these. They're best served hot, so don't wait for them to cool — dig in right away, straight from the pan!
Step 11:

Enjoy your meal!

You can make the pancakes ahead and refrigerate them unfried, then just pull them out and pan-fry in butter when you're ready. That's what I usually do. You can never have too many of these, so make a big batch!