Thin savory pancakes wrapped around beef, tomato, and rice filling.
220 gGround Beef
2 eggsChicken eggs
30 gButter
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180 gTomatoes
80 gOnion
0.5 cupRice
1.25 cupsWater
1.5 cupsFlour
To tasteSalt
To tasteBlack Pepper
Whisk flour, eggs, water, and salt into a thin pancake batter.
Rest batter for 10 minutes.
Cook rice in water for 15 minutes until tender.
Cook onion and ground beef in butter for 8 minutes.
Add tomatoes and black pepper and simmer for 7 minutes.
Cook thin pancakes for 1 minute per side.
Fill pancakes with beef rice mixture and fold tightly.