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.

46 Comments

  • Tina

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

    • johnandjackie

      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.

    • olgak7

      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.

  • Lena S.

    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.

      • Alina

        Hi Olga, great recipe, although I think 2 cups of flour is too much, I just tried and the batter came out too thick. You originally had 1 cup of four and I think that is correct. Usually the proportion is 1-2 (1 cup of flour and 2 cups of water/milk). Just wanted to let you know 🙂
        Thanks so much for all the work you put into your website. I use it very often. Awesome pictures!

        • olgak7

          Actually, it was a typo, Alina. The correct ratio is 2 cups of flour to 1 1/2 cups of milk and 1 cup of water. I use this recipe all the time and that is the way I make it.

  • Mila L.

    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.

  • demelzabunny

    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?

    • olgak7

      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.

  • Sasha

    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

      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.

    • olgak7

      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.

  • Gintare

    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.

    • olgak7

      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.

    • olgak7

      The resting time allows for the flour to be better rehydrated in the water, and allows the gluten to relax. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor. I also think that the crepes cook more evenly.

      • Anna

        okay, makes sense, but i didnt have the time that day to do that so i did it by your recipe but cooked them right away, still was delicious, similar to my old way of doing it. So thanks for the recipe 🙂

  • Marina

    Hi Olga! We use ground meat (a mix of a few) onion, rice and then add cream cheese to the mixture. My mom came up with it. Everyone always asks for them. You should try it. Planning to try out your recipe or maybe add egg to moms recipe. Thank you !

  • Nelya

    These are great! I made your pulled pork yesterday (amazing!) and made the crepes today. Even with 2 cups flour, something seemed off to me. The batter seemed a little thin, the outsides got crispy (even while cooking). Still worked, though.

    • Nelya

      I left out about 1-1.5 cups of the meat and added that much of cooked grechka. For some reason I think all savory crepes are supposed to be with that lol, guess I tried it once somewhere and liked it.

    • olgak7

      I’m so glad that you enjoyed the Pulled Pork. Did you let the batter chill in the refrigerator for at least an hour? I find that the batter never cooks right if I don’t chill it first. This gives the batter a chance to relax and the flour will absorb better into the liquid. I hope that helps.

  • Nancy

    I made these last night! They were delicious!! I didn’t have enough cooked chicken or pork, so mixed 1/3 cooked chicken w 2/3 cooked pork. We had them with the sour cream, added applesauce and green beans, and it was a meal fit for a king! Like some of the others who commented, I thought it might be nice to put some in the freezer for later, but I can’t tell you how that works…we ate them all last night! Thanks for sharing your terrific recipe.

  • Dragon

    This is very yummy. I just made them, since we had extra chicken from homemade chicken broth. I did not fry them. The blini were very nice, and I will make them again sometime. My father made the actual blini, but I made the filling and wrapped the filling in them. Спасибо тебе огромное!!

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