Savory Crepes With Meat Filling – Блинчики с Мясной Начинкой

Savory Crepes are so versatile. You can come up with so many different variations for yummy fillings. This is my favorite. I usually use cooked chicken after I make Chicken Broth. This time I cooked a huge amount of Pulled Pork and made these crepes as another great dinner variation.

Crepes are a perfect make ahead meal. You can do all the prep work when you have a little bit of time and then all you have to do is warm them up until they are golden. This is an excellent breakfast option, but we also eat them for dinner too. The crisp and golden exterior pairs awesomely with the tender crepes and the filling is meaty and juicy. I love serving these crepes with sour cream, but you can also use Adzhika or Ranch dressing.

Yields: 20-25 crepes

Crepes:

4 eggs

1 1/2 cups milk

1 cup water

6 Tablespoons butter, melted

1/2 teaspoon salt

2 cups flour

Meat Filling:

5 cups cooked meat, Pulled Pork (you can also use beef or chicken)

1/2 Tablespoon butter

1-2 onions, finely chopped

6 hard boiled eggs, finely grated

1/4 – 1/3 cup broth

salt, pepper

oil, for cooking the crepes

Place all the ingredients for the crepes, eggs, milk, water, butter, salt and flour in a blender and mix until well combined. Place in the refrigerator and chill for at least 1 hour. Heat a nonstick skillet on medium heat. Spread a bit of oil around the skillet using a paper towel. Place about 1/4 cup of batter into the hot skillet and tilt the skillet, shaking it slightly until the batter spread evenly around the skillet. Cook for about a minute, until slightly golden, flip the crepe over and cook for another 30 seconds on the second side. Continue with the rest of the batter. Place the crepes on a round plate.

Keep the cooked crepes wrapped in aluminum foil. This will keep the edges of the crepes from becoming hard.

Place the cooked meat, Pulled Pork, into the blender and pulse a few times until the meat is finely ground. You can also use a meat grinder to grind up the meat. If you’re using a meat grinder, put the rest of the filling ingredients through the food grinder too. 

Melt the butter in a skillet, add the onion, season with salt and cook until the onions are tender and slightly golden. Finely grate the hard boiled eggs. Combine the meat, hard boiled eggs, caramelized onions and broth. Mix until well combined. The broth should hold the filing together and also keep it moist. You can use chicken broth or reserve some of the cooking liquid from the Pulled Pork, before you reduce it.

Place about 1/4 cup (a little bit less) of filling in the center of a crepe, and form it into a cylindrical shape .

Take the sides of the crepe on the left and right and fold them over the edges of the filling. Take the bottom part of the crepe and bring it over filing and folded sides of the crepe. Roll the crepe around the filling. 

Heat 1/2 Tablespoon of oil in a nonstick skillet on medium heat. Add the crepes. Cook until golden brown on both sides. Serve with sour cream.


Savory Crepes With Meat Filling
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 20-25 crepes
Ingredients
Crepes:
  • 4 eggs
  • 1½ cups milk
  • 1 cup water
  • 6 Tablespoons butter, melted
  • ½ teaspoon salt
  • 2 cups flour
Filling:
  • 5 cups cooked meat, pulled pork, beef, chicken
  • ½ Tablespoon butter
  • 1-2 onions, finely chopped
  • 6 hard boiled eggs, finely grated
  • sour cream, to serve with the crepes
  • salt and pepper
  • oil, for cooking the crepes
Instructions
  1. Place all the ingredients for the crepes, eggs, milk, water, butter, salt and flour in a blender and mix until well combined. You can also use a whisk to mix it together. Place in the refrigerator and chill for at least 1 hour.
  2. Heat a nonstick skillet on medium heat. Spread a bit of oil around the skillet using a paper towel. Pour about ¼ cup of batter into the hot skillet and tilt the skillet, shaking it slightly until the batter spread evenly around the skillet. Cook for about a minute, until slightly golden, flip the crepe over and cook for another 30 seconds on the second side.
  3. Continue with the rest of the batter. Place the crepes on a round plate. Keep them wrapped in aluminum foil. This will keep the edges of the crepes from becoming hard.
  4. Place about ¼ cup (a little bit less) of filling in the center of a crepe, and form it into a cylindrical shape .
  5. Melt the butter in a skillet, add the onion, season with salt and cook until the onions are tender and slightly golden.
  6. Mix the ingredients for the filling in a bowl.
  7. Take the sides of the crepe on the left and right and fold them over the edges of the filling.
  8. Take the bottom part of the crepe and bring it over filling and folded sides of the crepe. Roll the crepe around the filling.
  9. Heat ½ Tablespoon of oil in a nonstick skillet on medium heat. Add the crepes. Cook until golden brown on both sides. Serve with sour cream, adzhika or Ranch dressing.

 

 

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Savory Crepes With Meat Filling – Блинчики с Мясной Начинкой Recipe

IMG_6707 (550x366) (2)

By olgak7 Published: October 4, 2012

  • Yield: 20-25
  • Prep: 20=25 mins
  • Cook: 5 mins
  • Ready In: 1 hr 25 mins

Savory Crepes are so versatile. You can come up with so many different variations for yummy fillings. This is my favorite. I usually …

Ingredients

Instructions

  1. Place all the ingredients for the crepes, eggs, milk, water, butter, salt and flour in a blender and mix until well combined. You can also use a whisk to mix it together. Place in the refrigerator and chill for at least 1 hour.
  2. Heat a nonstick skillet on medium heat. Spread a bit of oil around the skillet using a paper towel. Pour about 1/4 cup of batter into the hot skillet and tilt the skillet, shaking it slightly until the batter spread evenly around the skillet. Cook for about a minute, until slightly golden, flip the crepe over and cook for another 30 seconds on the second side.
  3. Continue with the rest of the batter. Place the crepes on a round plate. Keep them wrapped in aluminum foil. This will keep the edges of the crepes from becoming hard.
  4. Place about 1/4 cup (a little bit less) of filling in the center of a crepe, and form it into a cylindrical shape .
  5. Melt the butter in a skillet, add the onion, season with salt and cook until the onions are tender and slightly golden.
  6. Mix the ingredients for the filling in a bowl.
  7. Take the sides of the crepe on the left and right and fold them over the edges of the filling.
  8. Take the bottom part of the crepe and bring it over filling and folded sides of the crepe. Roll the crepe around the filling.
  9. Heat 1/2 Tablespoon of oil in a nonstick skillet on medium heat. Add the crepes. Cook until golden brown on both sides. Serve with sour cream, adzhika or Ranch dressing.

    Comments

    1. Tina says

      I have never seen the filling with graded boiled eggs…this sounds delishhh…will definatly add on my cooking list for next week! :)

      • johnandjackie says

        Most traditional meat empanada fillings call for hard boiled eggs. I’ve made this before, without the eggs though (to save some calories), and also baked them at 425 for 15-20 minutes drizzled with olive oil, rather than frying them.

    2. Tanya says

      Thank you Olga for all the yummy recipes and all the time you put into posting them. God bless! Keep them coming:)

      • says

        Hi Mila,
        There is a link in the recipe that will bring you to another page with the recipe for cooked pork, or Pulled Pork. You can use any cooked meat. I often use cooked chicken.

    3. Lena S. says

      Hi Olga, I decided to test out the recipe for your crepes. I followed your ingredient instructions at the beginning of the post with 1 cup of flour and my crepes were ripping so I had to add more flour. Now I was just looking at the filling ingredients and scrolled down to the bottom of the recipe post and it has 2 cups of flour instead of 1 cup. So I think there is a typo that needs to be fixed. Other then that, thanks for the great recipes that you take the time to post.

    4. Mila L. says

      How will these meat filled crepes do if I were to freeze them? Would love to make few bathes and freeze them for quick meals in the future. With 3 kids and both of us working full time, want to do most cooking on weekend for the whole week. Thanks.

    5. demelzabunny says

      I am a bit puzzled, as my grandmother always made the blini by cooking them only on one side. Then she’d put the filling on the cooked side, fold them up and brown them, with obviously the uncooked side on the outside of the blini. Whaddya think?

      • says

        Yes, some people cook the crepes only on one side. However, I prefer to have the crepes browned on both sides. It’s a matter of preference.

      • says

        Absolutely! I usually make a nice big batch and then reheat them for parties, lunch, breakfast, etc.
        You can heat them up in the oven. I like to brown them up a bit on both sides in a skillet with some butter.

    6. Sasha says

      All of your recipes are excellent! I’ve made a couple of soups and desserts and all of them came out as they should have, tasting great!!! It would be great if you could publish a Russian recipe book using the same images of the final product you have on this site. If you even come out with a book, I’d be the first one to buy it. Until then, I’ll keeping using your website. Keep the recipes coming!!!

      • demelzabunny says

        I agree: a cookbook would be wonderful. Or how about a Food Network or Cooking Channel show, so people would really know what great Russian/Belorus/Eastern European Slavic cooking is? Once the uninitiated try my Russian dishes, they’re always hooked.

      • says

        That’s wonderful, Sasha! I am thrilled to hear such positive feedback. I am planning on making a cookbook, but of course, it’s a lot of work, but I’m excited about it.

    7. Gintare says

      Hi Olga,
      Just wanted to let you know I made your recipe for pulled pork AND meat-filled crepes and both came out great!
      I’m so glad to have found your site. I’m always looking for new recipes from Eastern Europe and I’ve noticed that many of your recipes are similar to those my Lithuanian grandparents made when I was little. :)
      They’ve both since passed away, but I try to keep their memory alive by celebrating our heritage with traditional dishes, holidays and any other little ways I can.
      Thank you so much for posting these recipes. I’m sure I’ll be trying more soon!
      Best,
      Gintare N.

      • says

        How awesome! Thanks for taking the time to write me a comment. It means a lot to me.
        It’s awesome that you are enjoying making the recipes that are part of your heritage. I hope you can find other recipes here to enjoy.

    8. Zoya says

      Made these tonight with ground beef and they were delish and my husband liked them too! Thanks for another great recipe!

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