Ingredients:

• 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:

1. 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:

   

2. 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:

   

3. 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:

   

4. 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:

   

5. Add cooked onions:

   

6. And cooked cooled down rice:

   

7. Season with salt and ground black pepper to taste and mix:

   

8. Stuff crepe with prepared meat and rice stuffing:
   

   

   

   

   
   

   

   

   

   
   
9. 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.
10. 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:

    

11. Then flip to other side and fry till brown skin again:

    

12. Serve crepes stuffed with beef and rice for breakfast or lunch, it goes great when accompanied with a cup of clear beef broth: