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.
i have a question, do you absolutely need to refrigerate the crepe mix before cooking it?
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.
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 🙂
I'm glad to hear that it still worked out, Anna:). Thanks for taking the time to write and let me know.
I wanted to ask, how big are these crepes?
Sorry that's an old picture
Yes, you're right, Vadim. This is an old picture. The crepes are 8-9 inches round.
Made these tonight with ground beef and they were delish and my husband liked them too! Thanks for another great recipe!
I'm so glad you and your husband enjoyed these crepes, Zoya. Thanks for taking the time to write.
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.
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.
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!!!
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.
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.
I bet these could even be frozen.
Probably! I'm pretty sure they would work just find for freezer cooking.
can I make these ahead of time? b4 guest come, pop them in the oven perhaps?? thanks Olichik:):)
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.
Looks great! I have a silly question...how do you grate the egg?
Just grate the hard boiled eggs on a box grater. If you don't have one, you can just chop it finely, Theresa.
Box grater, of course! (I knew it was a silly question).
No problem! Any time, Theresa.
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?
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.
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.
Mila L,
I've never frozen them, but I think it should work well. If you try it out, let me know:).
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.
Hi Lena,
Sorry about the typo; you're right, it IS 2 cups of flour. I corrected it:).
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!
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.
Hey Olga, what about the meat how should i cook it and how long?
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.
Thank you Olga for all the yummy recipes and all the time you put into posting them. God bless! Keep them coming:)
I have never seen the filling with graded boiled eggs...this sounds delishhh...will definatly add on my cooking list for next week! 🙂
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.
Hi johnjackie,
These are crepes, not empanadas, which is very different. And yes, you can bake the crepes in the oven as well.
Olga....these are beautiful. We make ours with ground pork and mushrooms. I will have to try your version. Nalesniki never get old 🙂
Crepes are awesome! Thank you, Vadim. I think mushrooms would be a great addition:).