Stuffed Crepes with Meat and Rice
Tender, flavorful and wonderfully filling! These thin crepes are filled with seasoned ground meat and fluffy rice. They are easy enough for beginners and delicious served with sour cream, herbs or melted butter.
Updated : 22 September, 2026
Easy
About 45 min.
Ingredients
Crepes
2
Eggs
500 milliliters
Milk
250 grams
Wheat flour
2 tablespoon
Vegetable oil
2 tablespoon
Sugar
to taste
Salt
Filling
350 grams
Ground meat
50 grams
Rice
1
Onion
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use ground pork, beef, chicken, turkey or another preferred meat for the filling. The batter will turn out better if the ingredients are not cold, so bring the eggs to room temperature and gently warm the milk beforehand.
Step 2
Pour the warm milk into a deep bowl, add the eggs, salt and sugar and whisk until smooth. Pour in the vegetable oil, then gradually add the sifted flour, mixing thoroughly after each addition. You may need slightly more or less flour, so judge by the consistency; the finished batter should be fairly thin. Leave it to rest for 20 minutes.
Step 3
Heat a frying pan over medium heat and lightly grease it with vegetable oil. Pour in a small ladleful of batter and rotate the pan to spread it evenly into a thin layer. Cook each crepe for 1–1½ minutes per side. Stack the finished crepes on a plate and keep them covered so they do not dry out.
Step 4
Add the rice to boiling water and cook for approximately 15 minutes, following the timing and water ratio given on the package. Drain the cooked rice in a colander, rinse it thoroughly under cold running water and leave it for several minutes so all excess moisture can drain away.
Step 5
Peel and finely chop the onion. Heat a little vegetable oil in a frying pan and cook the onion for approximately 1 minute, until translucent. Add the ground meat, mix and cook for another 9–10 minutes. Season with salt, ground black pepper and, if desired, rosemary, oregano or basil.
Step 6
Once the ground meat is cooked, add the boiled rice to the pan. Mix everything thoroughly, remove from the heat and leave the filling to cool until warm.
Step 7
Place approximately 1½–2 tablespoons of filling slightly off-center on each crepe. Fold the lower edge over the filling, tuck in both sides and roll the crepe tightly into a neat parcel. Fill and fold all the remaining crepes in the same way.
Step 8
Serve the stuffed crepes with meat and rice warm. They are especially delicious with sour cream and fresh dill or parsley, or drizzled with a little melted butter.
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