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 19 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

Ingredients 

Servings: 6 -8

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
  • 3 hard boiled eggs
  • Salt and Pepper
  • 1 tbsp real mayonnaise OR 1 tbsp water
  • 1 small/medium onion, finely chopped

Instructions

  • Boil the eggs in a small pot until fully cooked through. Place in cold water to cool them down, then remove the shells.
  • 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.
  • 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.
  • Add 3 boiled eggs to the bowl (cut them in half so they go through the meat grinder easier).
  • Push all of your filling ingredients through the meat grinder using medium blade. You can also use a food processor.
  • Stir in 1 tbsp mayo OR water to make it a little more spreadable.

How to Make Crepes:

  • 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.
  • 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.
  • 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:

  • 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!
Course: Lunch, Side Dish
Cuisine: Russian, Ukrainian
Keyword: Meat and Mushroom Nalesniki, Savory Crepes
Skill Level: Easy/Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Lesya Voitsekhovskyi
    May 26, 2022

    I’ve been using your recipes since probably 2012 (or whenever you started blogging). 🙂 I was wondering, have you guys considered creating an app? Or is that too much work? I would purchase the app in a heartbeat

    Reply

    • Natasha's Kitchen
      May 26, 2022

      Awesome, thank you for your support! We’ve received some requests for an app but we’re not planning on that anytime soon since we are focused on finishing the cookbook first. But, hopefully in the future!

      Reply

  • Beverly Leszczynski
    April 26, 2022

    I eat my nalesniki with cup of hot red barszcz, so good, My son’s favor nalesniki are apple sauce- cover with sour crem, sugar and cinnamon. I like also with farmer cheese. I like to make them all different and eat them sweet or sour way.

    Reply

    • Natasha's Kitchen
      April 26, 2022

      Everything sounds delicious, it is so good with different varities!

      Reply

  • Vikki
    November 5, 2021

    This was amazing! Easy to follow and comes together so nicely
    But the recipe for the crepes weren’t enough for the meat filling had to make 3 portions

    I also always add cooked rice for the meat filling it’s so filling😀
    Thanks so much Natasha keep up your amazing work

    Reply

    • Natashas Kitchen
      November 6, 2021

      Hi Vikki, Thank you so much for sharing that with me. It sounds like the crepes were made bigger/ thicker than I did for it to be enough. If you added rice to it, that may also require more crepes! I’m so glad you loved this recipe!

      Reply

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