Meat and Rice Stuffed Crepes

In a large bowl, combine all the ingredients for the batter (milk, water, eggs, vegetable oil, sugar, salt, baking soda, and flour) and whisk thoroughly until completely smooth.

Chill the batter in the refrigerator for at least 1 hour.

Boil the meat with bay leaves, allspice, and black peppercorns, making sure to reserve the broth.

Grind the cooked meat using a meat grinder, mix in the rice, salt, and ground pepper to taste, and add a little meat broth (about 50 ml) to keep the filling moist, but be careful not to make it too wet.

Whisk the batter once more, then cook thin, delicate crepes, frying them until golden on one side and just lightly cooking the second side.

Lightly brush each finished crepe with butter on the browned side.