Come Back Tomorrow
("Nāc rītā atkal = Komm Morgen Wieder")
This meal is known as "come back tomorrow", because the crepe filling is made with the leftovers of "yesterday's" roast beef. It is often served with a steaming cup of clear bouillon on the side, and it is perfect for a light supper on a cold winter's night, or for a Sunday brunch.
If you wish, the crepe "packets" may be made and assembled on the previous day. They will then need only a light second browning just before serving.
| 1/2 cup || beef bouillon ||
| 4 cups || leftover roast beef, ground ||
| 1/4 cup || chopped onion ||
| 3 tablespoons || sour cream || (optional)
| butter and oil ||
Roast beef can be ground in meat grinder or food processor. Sauté chopped onion in butter until golden brown. Mix ground roast beef with onion, bouillon, salt (and sour cream, if desired).
Crepe ingredients: Use recipe for Latvian crepes.
Using a small amount of butter and oil for each crepe, cook each crepe on one side only. Remove from heat. Place one heaping tablespoonful of meat mixture into centre of cooked side of crepe. Fold crepe around the meat like an envelope, so that the whole forms a rectangular "packet". Return packet to heat, and brown the exposed sides. Continue until all meat is used up.
Serve with sour cream, applesauce, and/or cranberry sauce.