Savory crepes with a satisfying meat filling are so satisfying! They are a great way to repurpose leftovers, freeze for later, and meal prep with ease.
Savory crepes are seriously one of the most versatile meals! The filling possibilities are endless, so you can get creative with whatever you’ve got on hand. I love making savory meat crepes with leftover meat, and it’s one of my favorite ways to repurpose what’s already cooked. Most of the time, I use cooked chicken, especially after making a big batch of homemade chicken broth – it’s my go-to for turning leftover meat into something delicious. Add some mushrooms to the filling, and you've got the most delicious Chicken and Mushroom Crepes. Another favorite variation is using cooked pork, like when I have a batch of pulled pork on hand. Both are perfect for filling these tasty crepes.
These delicious crepes are also perfect for meal prep. You can do all the work ahead of time, and then when it’s time to eat, all you have to do is heat them up until they’re golden and crispy. They make a fantastic breakfast, but we often enjoy them for dinner too.
The crispy, golden exterior is the perfect contrast to the soft, tender crepe inside, and the filling is juicy and meaty. I love serving them with sour cream, but Adjika or homemade Ranch dressing works great too! While chicken and pork are my go-to fillings, you can easily swap in other meats like beef or turkey for even more variety.
Ingredients
Yields: 20-25 crepes
Crepes:
4 eggs
1 ½ cups milk
1 cup water
6 Tablespoons butter, melted
½ teaspoon salt
2 cups flour
Meat Filling:
5 cups cooked meat, Pulled Pork (you can also use beef or chicken)
½ Tablespoon butter
1-2 onions, finely chopped
6 hard boiled eggs, finely grated
¼ - ⅓ cup broth
salt, pepper
oil, for cooking the crepes
How To Make SAvory Crepes With Meat Filling
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 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. 
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 ¼ 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 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.
Savory Crepes With Meat Filling
Ingredients
Crepes:
- 4 eggs
- 1 ½ 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
- 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.
- 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.
- 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.
- Place about ¼ cup (a little bit less) of filling in the center of a crepe, and form it into a cylindrical shape .
- Melt the butter in a skillet, add the onion, season with salt and cook until the onions are tender and slightly golden.
- Mix the ingredients for the filling in a bowl.
- 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 filling and folded sides of the crepe. Roll the crepe around the filling.
- 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.
These savory crepes look absolutely delicious! I love the idea of a meat filling—definitely trying this recipe for our next family dinner. Thanks, Olga, for sharing such a tasty dish!
These savory crepes look absolutely delicious! I love the idea of a meat filling; it must make for such a hearty meal. Can't wait to try this recipe out for my next brunch gathering! Thank you, Olga, for sharing!
Hi, Your recipe sounds delicious. I am making mine stuffed with duck. Can I prepare them in advance and reheat them. I would like the meat to be warm inside the crepe. Thanks so much
Hi Kathleen,
Yes, you can prep the crepes in advance. I do it all the time. It's really great for meal prep. Make the crepes, add the filling, roll them up then store in the refrigerator. Then, saute the crepes in a pan/skillet with a bit of oil or butter until golden brown on both sides and warmed through.
Hi Olga. Do you think I could cook these and eat them cold at a picnic? Do they need to be fried once rolled or can they be eaten as they are? Thank you
We prefer to eat the crepes warm, but if you don't mind eating them cold, you certainly can.
Great recipe and great blog name. What would you do for a gluten free version?
Thank you, Frank!
I don't have a lot of experience with gluten free cooking, so I'm not sure what you would need to do to adjust this recipe.
I made these meat crepes with left over turkey-turned out delicious-guests and hubby approved. I heated one up this morning to eat on my way to church -it was perfect! Love how versatile this recipe can be.
Made these tonight with buckwheat, caramelized onion and canned pork (that I had pressure canned earlier). Huge hit! Thank you!
Sounds delicious! Thanks for sharing, Evelina.
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!!
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.
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.
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.
That sounds like a delicious combination, Nelya. Thank you for sharing. I'll have to try it with buckwheat sometime.
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.
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 !
What a great idea, Marina. It sounds delicious. Thank you so much for sharing.