Over-Stuffed Spanish Rice, Meat & Mushroom Crepe


4 eggs
1 cup water
1 cup flour
2 tablespoons sugar
Pinch of salt
1 tablespoon Manischewitz® Extra Virgin Olive Oil Cooking Spray

For Filling:
1-2 tablespoons olive oil
1/2 cup diced onions
1/2 teaspoon of cumin
1 1/2 - 2 pounds ground beef or turkey
2 cups button mushrooms, diced
8 ounces tomato sauce
1 box Spanish Rice Pilaf, cooked
Kosher salt to taste


For Crepe: Combine the eggs, water, flour, sugar, salt and oil in a blender and blend on high speed for about a minute. If the batter is lumpy, strain it through a sieve.

Heat an 8 inch frying pan or skillet over med-high heat. Make sure the pan is very hot. Spray bottom of pan with Manischewitz® Extra Virgin Olive Oil Cooking Spray.

Using a ladle, fill it with batter and pour into skillet. Immediately lift up the pan, tilting and swirling until the batter covers the entire bottom of the pan. Pour out the excess batter. Using a metal spatula, loosen the edges of the crêpe. Cook on both sides until lightly golden (about a minute or less). Put the crepe on a plate and cover with a piece of waxed paper or paper towel. Repeat with remaining batter.

For Filling: In a large frying pan, sauté the onions in olive oil and cumin until onions have turned translucent. Add the chopped meat to onion mixture, stirring and breaking apart the meat with a wooden spoon. When meat has turned a light brown, add the tomato sauce to mixture and cover pan. Let meat mixture simmer and reduce for about 3-4 minutes.

Uncover and add the button mushrooms. Mix well and cover pan, let mushrooms cook in meat sauce for another 4-5 minutes. Uncover and remove from heat. Stir in the cooked Spanish Rice Pilaf. Let mixture rest and cool for a minute.

Assemble Crepe: Over a med-low heat, in a well sprayed frying pan, lay out the crepe. Spoon in the meat and rice mixture and fold the crepe. Pan fry for about 3-4 minutes or until crepe's skin has turned lightly golden brown. Remove and serve with extra meat sauce as garnish.

Print Recipe