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Savory Crepes (Meat and Mushroom Nalesniki)

Mom's recipe for Savory Crepes. All you need to make this crepes recipe is a blender and non-stick skillet. Meat-filled crepes are a family favorite.

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This is my Mama’s recipe. Whenever she gave us a choice of meat vs cheese filling, I picked this one. However, savory crepes take considerably longer than the cheese crepes I posted earlier but they are definitely worth a try.

That might be why I see more of the cheese filled ones at our church potlucks. Note: If you haven’t tried the cheese-filled crepes, you will come to find out why they are the best breakfast food known to me; truly a wonderful treat!

Ok, getting back on track… I won my husband over with this recipe. He thought they were delicious. My son also enjoyed these meat-filled nalesniki (drenched in sour cream of course). They are both chicken and potatoes kinda guys, or shall I say, savory crepes kinda guys.

F.Y.I. a Meat Grinder or a good food processor works best for this recipe.

Ingredients for crepes:

½ cup lukewarm water
1 cup milk
4 large eggs
4 Tbsp unsalted butter, melted. Plus more to sauté.
1 cup all-purpose flour (or use 1/2 cup whole wheat flour and 1/2 cup all-purpose)
1/4 tsp salt

Ingredients for Meat and Mushroom Filling:

1 lb to 1.25 lbs ground Pork
3/4 to 1 lb mushrooms, sliced
1 medium onion, finely chopped
3 hard boiled eggs
Salt and Pepper (see instructions for specific amounts)
1 Tbsp real mayonnaise OR 1 Tbsp water

Savory Crepes

How to Make Meat & Mushroom Filling:

Make the filling first. You can even make the filling a day ahead and refrigerate.
1. Boil the eggs in a small pot until fully cooked through. Place in cold water to cool them down, then remove the shells.

2. Saute pork with 1/2 tsp salt and 1/4 tsp pepper over medium high heat until lightly browned and fully cooked. No need to add oil. Remove to a large mixing bowl

Savory Crepes-2

3. In the same skillet, over medium/high heat, saute mushrooms and onions with 1/2 tsp salt and 1/4 tsp pepper. Add to the mixing bowl with meat.

Savory Crepes-10

4. Add 3 boiled eggs to the bowl (cut them in half so they go through the meat grinder easier).

Savory Crepes-3

5. Push all of your filling ingredients through the meat grinder or good food processor. My KitchenAid Attachment has two sizes; medium or fine, I used the medium. You don’t want your meat to turn into a paste

Savory Crepes-4

6. Stir in 1 Tbsp mayo OR water to make it a little more spreadable.

Savory Crepes-5

How to Make Crepes:

1. Put all of the ingredients for the crepes (in the order that they are listed: 1/2 cup warm water, 1 cup milk, 4 large eggs, 4 tbsp melted butter, 1 cup flour) in a blender and blend until well combined.

Healthy Substitute: You’ll see in the photos I like to use 1/2 cup whole wheat and 1/2 cup all-purpose flour. However, crepes have a more “authentic” texture if you only use all-purpose flour

Savory Crepes-11 

2. Melt a dot of butter in 2 non-stick skillets over medium heat (2 skillets make the process go faster). Pour enough batter to cover almost half the bottom of the skillet and immediately swirl around to evenly coat the bottom of the pan. If you get any small gaps, you can fill them with more batter.

Once the bottom is barely golden, flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get golden and plop the crepe out onto a cutting board. Repeat with all of the batter, using a dot of butter each time if needed (it all depends on your skillet).

Don’t stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked.
Don’t panic, the first crepe in the pan never turns out nice!

Savory Crepes-12

3. Add enough of the meat mix to be able to spread a thin layer on the crepe. Roll the crepes and cut in half if desired. Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.

Savory Crepes-13

Savory Crepes-6

To Serve:

Melt about 1 Tbsp of butter in a skillet and sauté the filled crepes on medium heat until golden brown on both sides. They don’t take long to sauté. Be careful not to burn them.

Serve with sour cream on the side. YUUUMMMM!

Mom's recipe for Savory Crepes. All you need to make this crepes recipe is a blender and non-stick skillet. Meat-filled crepes are a family favorite.

What is your favorite filling for Crepes (Nalisniki)? Do you like them sweet or meaty?

Savory Crepes (Meat and Mushroom Nalesniki)

5 from 10 votes
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Mom's recipe for Savory Crepes. All you need to make this crepes recipe is a blender and non-stick skillet. Meat-filled crepes are a family favorite.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $9-$10
Servings: 6 -8

Ingredients

Ingredients for Crepes:

  • ½ cup lukewarm water
  • 1 cup milk
  • 4 large eggs
  • 4 tbsp unsalted butter melted. + more to saute.
  • 1 cup all-purpose flour or use 1/2 cup whole wheat flour and 1/2 cup all-purpose
  • 1/4 tsp salt

Ingredients for Meat and Mushroom Filling:

  • 1 lb to 1.25 lbs ground Pork
  • 3/4 to 1 lb mushrooms sliced
  • 1 medium onion finely chopped
  • 3 hard boiled eggs
  • Salt and Pepper
  • 1 tbsp real mayonnaise OR 1 tbsp water
  • 1 small/medium onion finely chopped

Instructions

  1. Boil the eggs in a small pot until fully cooked through. Place in cold water to cool them down, then remove the shells.
  2. Saute pork with 1/2 tsp salt and 1/4 tsp pepper over medium high heat until lightly browned and fully cooked. No need to add oil. Remove to a large mixing bowl.
  3. In the same skillet, over medium/high heat, saute mushrooms and onions with 1/2 tsp salt and 1/4 tsp pepper. Add to the mixing bowl with meat.
  4. Add 3 boiled eggs to the bowl (cut them in half so they go through the meat grinder easier).
  5. Push all of your filling ingredients through the meat grinder using medium blade. You can also use a food processor.
  6. Stir in 1 tbsp mayo OR water to make it a little more spreadable.

How to Make Crepes:

  1. Put all of the ingredients for the crepes (in the order that they are listed: 1/2 cup warm water, 1 cup milk, 4 large eggs, 4 tbsp melted butter, 1 cup flour) in a blender and blend until well combined.
  2. Melt a dot of butter in 2 non-stick skillets over medium heat (2 skillets make the process go faster).
  3. Pour enough batter to cover almost half the bottom of the skillet and immediately swirl around to evenly coat the bottom of the pan. If you get any small gaps, you can fill them with more batter.
  4. Once the bottom is barely golden, flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get golden and plop the crepe out onto a cutting board.
  5. Repeat with all of the batter, using a dot of butter each time if needed (it all depends on your skillet). Don’t stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked.
  6. Add enough of the meat mix to be able to spread a thin layer on the crepe. Roll the crepes and cut in half if desired. Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.

To Serve:

  1. Melt about 1 tablespoon of butter in a skillet and sauté the filled crepes on medium heat until golden brown on both sides. They don't take long to sauté. Be careful not to burn them. Serve with sour cream on the side. YUUUMMMM!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Naleśniki przepis
    June 18, 2019

    hmmm….an interesting recipe – i’ve got to try this one! Reply

    • Natashas Kitchen
      June 18, 2019

      I hope you love this recipe Anna! Reply

  • Kristina
    January 27, 2019

    Do you know if I can substitute half of the flour with backwheat flour?
    Thank you! Reply

    • Natashas Kitchen
      January 28, 2019

      Hi Kristina, we have not tried buckwheat flour, but I think it’s worth experimenting! They won’t be quite as soft as when you mix it with all-purpose flour. Reply

  • Inna’s
    February 8, 2018

    The crepes where breaking on edges so bad:/ I had to add more flour and some oil after where perfect. Reply

    • Natasha
      natashaskitchen
      February 9, 2018

      Hi Inna, the first one can do that, especially if you swirl it pretty high up on the pan and it can also depend on your pan, but I’m glad it worked out with more oil. Good call! 🙂 Reply

  • Natalie
    November 12, 2017

    Natasha, as always wonderful recipe! Just the recipe of plain crepes is great by itself and so easy. So, today I made these with cottage cheese+cream cheese sweet, cottage cheese +cream cheese+ smoked salmon and herbs, pork and mushroom, chicken and mushroom, mashed potatoes and liver and onions. Going to brown them now, but they are already delicious! Reply

    • Natasha's Kitchen
      November 13, 2017

      Yummy, that sounds delicious! I’m glad you’re enjoying the recipe Natalie! Thanks for sharing! Reply

  • Kristina
    August 23, 2017

    I omitted the egg but added roasted walnuts with parsley/cilantro and they added such a gorgeous flavor! Great recipe Reply

    • Natasha's Kitchen
      August 24, 2017

      I’m glad you enjoy the recipe Kristina! Thanks for sharing your review! 🙂 Reply

  • Riat
    June 27, 2017

    These are sooo good! I’m making them again in advance and was wondering how long they stay fresh in the fridge?
    Thanks! Reply

    • Natasha
      natashaskitchen
      June 27, 2017

      Hi Riat, they will stay fresh for several days in the fridge. I would say 3-5 days. Reply

  • Stacey
    May 31, 2017

    Can I use frozen mushrooms if I defrost them first? Or does it have to be fresh. Reply

    • Natasha
      natashaskitchen
      May 31, 2017

      I haven’t tried frozen but I think that could work well. Reply

  • Yelena
    March 27, 2016

    Natasha, did I say that you are genius? If I didn’t, saying now. The small thing in technology can make absolute difference. I mean how you wrap nalesniki. I did it today first time in my life and it’s much better than with envelope wrapping. I used tortillas instead of making own crepes. Of course home made are much better. But wrapping like you did is genius. Thanks much. Everybody love this way. Reply

    • Natasha
      natashaskitchen
      March 27, 2016

      Ha ha! That’s quite a compliment! 🙂 Thanks Yelena! I’m so glad you liked the method. You’re giving me some great ideas with using tortillas 🙂 Reply

  • Yelena
    March 27, 2016

    Natasha, I always wrap crepes like envelope. You leave the ends open. Sure it tastes better because meat are in layers. How about meat go out from the ends? Thanks Reply

    • Natasha
      natashaskitchen
      March 27, 2016

      I’ve done it that way also. The meat mixture we use is moist enough that it doesn’t come out of the sides at all once they are rolled and cut in half. Reply

  • Angie
    December 2, 2015

    Hey Natasha! Love your website, you have saved my cooking dinner after dinner! 😄
    I’m not a huge fan of pork, would you suggest using ground beef or chicken to savor that meaty flavor? Reply

  • Olesya
    May 12, 2015

    Natasha, thanks!!!! Your site is amazing!!! Love it!!!! Reply

    • Natasha
      natashaskitchen
      May 12, 2015

      Aww thanks Olesya, you’re so nice 🙂 Reply

  • mila
    May 8, 2015

    hi, natasha! i have a question im thinking of making a bunch of these and thinking of freezing them, do u think they should be fine? Reply

    • Natasha
      natashaskitchen
      May 8, 2015

      I haven’t tried freezing but I would think so. The only thing I would suggest is to put wax paper or parchment between layers so they don’t all get stuck together. Reply

    • CB
      December 5, 2018

      I wrap filled (but uncut and unfried) crepes individually in plastic wrap. Bring to room before browning. Reply

  • Rita
    January 7, 2015

    I just ran out of white flour. Would using wheat alone work? Reply

    • Natasha
      natashaskitchen
      January 7, 2015

      I haven’t tried it with all-wheat flour, but I think it’s worth experimenting! They won’t be quite as soft as when you mix it with all-purpose flour. You might sift the wheat flour and discard the larger bran flakes that are left in the sifter (even though this is the healthiest part of wheat flour). Reply

  • TripleL
    September 5, 2014

    I found my Google searches rather interesting because my grandmother, a Russian (Maria Titova) who came from a small town near Ukraine NEVER used beans and certainly not potatoes in her Borscht. It also has tomatoes in it. It’s absolutely marvelous because it lets the flavor of the beef and cabbage come through. Our recipe is simply fabulous. Reply

  • Lily
    June 11, 2014

    Great recipe! I didn’t have a good processor though so I blended half of the ingredients that way it wasn’t like paste.. Reply

    • Natasha
      natashaskitchen
      June 11, 2014

      Great tip! Thanks for sharing 🙂 Reply

  • Yana
    May 27, 2014

    Tried making these over the weekend and they were a big success with family and friends. For meat I used chicken breast, instead of pork, and the mushroom and egg combo helped it stay very moist. Thank you for sharing this awesome recipe! Reply

    • Natasha
      natashaskitchen
      May 27, 2014

      You’re welcome Yana! I’m so happy you and your family really liked it 🙂 Reply

  • April 12, 2014

    One of the best recipes EVER! Made these time and time again for my parents and even my mom who is an amazing cook, asked to share this much more simplified recipe than she’s used to.. I do add my own spices to kick them up a bit, but nevertheless, these are delicious and always a crowd pleaser! Reply

    • Natasha
      natashaskitchen
      April 12, 2014

      Thank you Lena! 🙂 What a fantastic review! Reply

  • Jan
    April 7, 2014

    Oh WOW! These look fabulous! I wonder if other leftover cooked meats could be ground and used in the same way? I often have leftover chicken. Reply

  • Jenny
    February 5, 2014

    I made these last night and they were delicious! Dinner was a little late since this was a bit time consuming – but it was worth the wait. Next time I will plan ahead and pre-make the crepes and hard boiled eggs.
    Thank you for such a wonderful recipe.
    Jenny Reply

    • Natasha
      natashaskitchen
      February 5, 2014

      It is definitely nice to be able to make some things in advance. You can make the entire meat mixture in advance. 🙂 Reply

  • Alla
    January 8, 2014

    Made these today, followed the recipe (I used Canadian flour). These turned out great. Also I fried pieces of pork and then put them through grinder with the rest of the ingredients from the recipe. Absolutely delicious. I made 2 batches.
    I also want to comment on the recipe of crepes, these are light and the proportion of dry-liquid ingredients is just perfect. Reply

    • Natasha
      natashaskitchen
      January 8, 2014

      Thank you so much Alla. 🙂 I’m so glad you like the crepes! Reply

  • Krissy
    December 24, 2013

    Hi there. You said it is ok to make the meat before hand. Do you just warm it in the microwave or what? I am doing a crepe brunch for christmas day. My Mother in law is Russian and her husband is Polish. I am doing lox and dilled cream cheese filling, mushroom filling, fresh fruit filling. I would like to add something “meaty” and this looks like the traditional filling I am always hearing about. Can I warm it the next day? Would if be good at room temperature without frying the rolled crepes? Thanks. Reply

    • Natasha
      natashaskitchen
      December 24, 2013

      The meat mixture does not have to be warm to spread it onto the crepes. You can just keep the meat mixture covered in the fridge until ready to use.. The only time you warm them up is when they are all finished and you sauté them in a little butter before serving. I think these are much tastier if they are sautéed in butter before serving. Reply

  • Oksana
    April 21, 2013

    Natasha, I fried the sweet nalisniki today and I could just hug you from joy! I have never ate such a good crepe!! Frying the crepes definitely takes them to a whole new level! Lol!! Thank you! I love it!! :)) Reply

    • Natasha
      natashaskitchen
      April 21, 2013

      Hugs are always welcome 🙂 You’re funny. I’m so glad you enjoyed the recipe; especially the frying part! Reply

  • Oksana
    April 18, 2013

    After frying the nalisniki, do they become soggy the next day? Reply

    • Natasha
      natashaskitchen
      April 18, 2013

      They should hold really well in the fridge. I always saute only as much as I’ll eat and store the rest in the fridge, but even if you do sautee them, they do not get soggy. Reply

  • Viktoria
    April 4, 2013

    Just made them.Really like your crepes recipe, they came out light and didn’t stick to the pan. It is a great meal for breakfast and lunch. Reply

    • Natasha
      natashaskitchen
      April 4, 2013

      Thanks Viktoria! I’m glad you enjoy this recipe. I agree; it’s an all-day kind of food! Reply

  • Tatiana
    January 5, 2013

    Very nice way to roll them like that..I always struggled with the traditional rolling 🙂 Reply

    • Natasha
      natashaskitchen
      January 5, 2013

      I learn that from my mom :). Reply

  • Olga N.
    December 20, 2012

    Would this still taste good without the mushrooms? Reply

    • Natasha
      natashaskitchen
      December 20, 2012

      I love mushrooms and they add a little somethin’ something’ but I guess if you don’t like mushrooms you could omit them and life would go on… 🙂 Reply

  • Sarah
    December 19, 2012

    I mean, I diced the mushrooms in small pieces and after they were cooked, I chopped them again so it made them even smaller. (In response to Skye or those who don’t have a meat grinder. I could’ve used a food processor but I was too lazy to reach up and take it out 😐 Reply

  • Sarah
    December 19, 2012

    Natasha! You’re awesome! I love love love this recipe.
    My blini were delicious! Love the mushroom and ground meat combo. Skye, I just chopped the meat and mushrooms with a knife to make them even smaller. I know it was kind of tedious but I don’t have a grinder .

    Thank you! So good…we couldn’t stop eating them. I am a blini expert now after doing the cheese and raisin blini and now this 🙂 Reply

    • Natasha
      natashaskitchen
      December 19, 2012

      You are so welcome Sarah :). And to answer your questions regarding the plate, it is American Atelier. Reply

  • skye dzhidzhiyeshvili
    December 17, 2012

    HELP! Any creative ways to grind it all together without a meat grinder?
    I would love to try this recipe today without having to go out and buy one.
    Please let me know! This sounds absolutely delicious! Reply

    • Natasha
      natashaskitchen
      December 17, 2012

      I think a food processor would be the next best thing. Let me know how it works out 🙂 Reply

  • Lena
    November 23, 2012

    Just made these savory nalisniki as part of Thanksgiving dinner and these were a total hit!!! Never made these before; just followed the recipe above. Thank you again for all your recipes! Reply

    • Natasha
      natashaskitchen
      November 23, 2012

      Thanks for stopping by and letting me know 🙂 I’m so glad you enjoyed the recipe!! Happy Thanksgiving Lena! Reply

  • D
    July 31, 2012

    Dear Natasha,
    Thank you so much for this recipe. I love cooking and do it a lot but have always been scared to make blini 🙂 After several unsuccessful attempts I realized that it was probably just not my dish! Today I gave your recipe a try without going all the way and making the filling. I just experimented making the blini part. I followed the recipe strictly and guess what?! It came out delicious. I ate them with some honey and a nice cup of Russian tea! I would like to compliment your web site – you are a very creative lady! I am also happy to meet a new sister in Christ! It totally melted my heart hearing you speak so lovingly and openly about our wonderful Savior! Keep the good work, Natasha! God Bless you and your sweet family. Reply

    • Natasha
      natashaskitchen
      July 31, 2012

      That’s awesome! I’m so glad the recipe worked for you 🙂 God bless you and thank you for your thoughtful comment. Reply

  • April 10, 2012

    Natasha, thanks for bringing back some nice memories, that are associated with this dish. I also made some: http://journeythroughtheglass.blogspot.com/2012/04/meat-crepes.html Reply

    • Natasha
      natashaskitchen
      April 10, 2012

      Your meat crepes look yummy! Thanks for leaving a link. I’m looking forward to checking out more of your blog! Reply

  • April 9, 2012

    I made those last week, loves them. Thank you for recipe. 🙂 Reply

    • Natasha
      natashaskitchen
      April 9, 2012

      Awesome! Thank you! Reply

  • Natasha
    April 6, 2012

    Thank you Natasha! I was a bit skeptical about adding egg to the meat/mushroom mixture, but I did give it a try and I gotta say I don’t regret it. Husband and kids loved it))) Reply

    • Natasha
      natashaskitchen
      April 6, 2012

      That’s great! Thanks for letting me know 🙂 Reply

  • Zina
    March 27, 2012

    I’ll have to try these. I make a similar blinchitie pirozhok…I encase the meat eggroll style. For the crepes, I only fry one side and place the meat on the fried side, fold them egg-roll style, then fry them on the raw side (which is the outside of the pirozhok. Sometimes, if I’m ambitious, I will also bread them before frying (egg then breadcrumbs)…but it’s not necessary. This is the way my mother made them. For the meat, I just use a cooked chuck roast (boiled for soup) and grind it with meat, season with salt and pepper, and mix with chopped eggs. Reply

    • Natasha
      natashaskitchen
      March 27, 2012

      Zina, your’s sound wonderful. I guess it might make the crepe softer if I just only sauteed the meat side and left the other side “raw.” Reply

      • Zina
        March 27, 2012

        Oops…I also grind onion with the meat. Reply

  • This is one of my favorite Russian recipes. I love making a whole bunch and making it for breakfast. Or serving it as an appetizer at parties. Delicious!
    Whenever I make chicken broth I use the cooked chicken for these crepes. Yummy. Thanks for posting:) Reply

    • Natasha
      natashaskitchen
      March 26, 2012

      The chicken sounds like a great idea; it’s probably super tender after boiling it for awhile. Reply

  • Sveta
    March 24, 2012

    Just made some. They’re savory, soft, so good-melt-in-your-mouth! There should be a warning because we ate too much before we knew what happened 🙂 Reply

    • Natasha
      natashaskitchen
      March 24, 2012

      Your comment made me laugh. I’m glad you enjoyed them that much! 🙂 Reply

  • Anna
    March 23, 2012

    waaaaaaaa i want this in my mouth so badly but i am lazy and this looks like a lot of work. Reply

    • Natasha
      natashaskitchen
      March 23, 2012

      Anna, start with the cheese and raisin crepes. You will love them and they are much easier (no need to cook the filling, just mix!) Reply

  • Vera
    March 23, 2012

    Sounds yummy! Don’t have a meat grinder… anything else I can use instead? Reply

    • Natasha
      natashaskitchen
      March 23, 2012

      I haven’t tried a food processor and I don’t think the texture will be quite the same, but that is the next best that might work. I’ll try to test it next time I make these meat filled nalesniki. Reply

  • luda
    March 22, 2012

    i did beef because i didnt have pork at home, and its really good, i will try pork next time too. thanks again. Reply

    • Natasha
      natashaskitchen
      March 22, 2012

      Wonderful, and good to know that beef works just as well! 🙂 Reply

  • luda
    March 22, 2012

    natasha thank u for this recepie!! completely LOVED THEM!!! this is a keeper!! my husband isnt home yet but im sure he’ll love them, but my kids are really gobbling them up lol i had to hide them so save some for daddy hehe. Reply

    • Natasha
      natashaskitchen
      March 22, 2012

      That’s great! I’m so glad you all are enjoying them so much 🙂 Reply

  • Cora
    March 22, 2012

    I am excited to try this recipe! I was so glad to find your site as I have a Russian husband and have been trying to learn to make more Russian food for when he gets homesick. I am excited to try these I know he will love them! Reply

    • Natasha
      natashaskitchen
      March 22, 2012

      Hi Cora, welcome to the site! I hope you and your hubby both enjoy the recipes! 🙂 Reply

  • Sarah Z.
    March 22, 2012

    rafaella is very similar to Kiev cake, but there is also preserve in it and lots of beze. Reply

    • Natasha
      natashaskitchen
      March 22, 2012

      I add apricot puree and juice to my layers for kiev cake. Is there anything else unique about it? Reply

  • March 22, 2012

    Hi Natasha, these nalisniki look amazing. I make these but I never hear of boiled eggs in the meat, I’ll definately try these soon since my son and husband love these too:) Thanks for sharing.
    God Bless! Reply

    • Natasha
      natashaskitchen
      March 22, 2012

      Let me know what you (and your family) think of the eggs. Thank you Marina! God bless you too! Reply

  • March 22, 2012

    OK, you’ve done it again and now I have a new one for my “to cook” list when I get back from gallivanting all over the world. I do enjoy your blog. I guess I need to add a meat grinder to my wish list? Reply

  • Sarah Z.
    March 22, 2012

    hi Natasha,

    Do you have a good recipe for Rafaello cake? I bought some at the Russian store the other day and now trying to find a recipe.
    Thanks, Reply

    • Natasha
      natashaskitchen
      March 22, 2012

      Can you explain what kind of cake that is? Reply

  • March 21, 2012

    *drool* This one I think really perfect solution for my son who sometimes refuses to eat lunch 😀 Thanks Natasha! I’m really struggling to feed well my toddler now *phew* Reply

    • Natasha
      natashaskitchen
      March 21, 2012

      I sure hope he likes it. Toddlers are so hard to please!! 🙂 Reply

      • March 24, 2012

        I’ve made today for lunch 😀 I lllooovvveee it! And I have added some shredded carrot too 🙂 Reply

  • Irina
    March 21, 2012

    Your “blinchiki” look very yummy! When I was a kid, the meat filling was my probably my favorite, with the cheese/tvorog filling a close second. (Our family makes the meat filling differently – we boil a piece of meat, usually beef, then grind it with some caramelized onions.) These days, as a vegetarian, I am partial to the cheese/tvorog filling, as well as a spinach and Swiss cheese filling for savory crepes. Also, last year a friend of mine brought an amazing crepe filling to our Maslenitsa blini party – sauteed chopped Swiss chard, leeks, onions, and garlic, seasoned with just salt, black pepper and red pepper. It was so, so good! Reply

    • Natasha
      natashaskitchen
      March 21, 2012

      Wow that sounds wonderful. The possibilities for crepes are endless! Reply

  • March 21, 2012

    Natashinka these look amazing! gotta try them one of these days! Reply

    • Natasha
      natashaskitchen
      March 21, 2012

      Thank you Anastasia! Reply

  • March 21, 2012

    Natasha, not only they look deliciously good, but I am sure they are very tasty!!! 🙂 Reply

  • Lana Shcherbinskaya
    March 21, 2012

    Please adopt me!!!! I love those!!! Haha Reply

  • Irina
    March 21, 2012

    If I make them with chicken instead of pork.. do I still use the same recipe, just substitute it with chicken? Reply

  • Emma
    March 21, 2012

    yum gotta try Reply

  • Viktoriya
    March 20, 2012

    Sounds amazing, never heard of hard boiled egg in them but then again I’ve never made them lol will definitely make them this week! Thnk you! Reply

    • Natasha
      natashaskitchen
      March 21, 2012

      You’re welcome. Enjoy! 🙂 Reply

  • inna
    March 20, 2012

    These sound really good. My mom makes hers similiar except she would dip them in beaten eggs than bread crumbs and fry them. Reply

    • Natasha
      natashaskitchen
      March 20, 2012

      Wow, that’s creative. I’ve never tried that before! Reply

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