Savory Crepes (Meat and Mushroom Nalesniki)
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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
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
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
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 or good food processor. My KitchenAid Attachment
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.
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
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!
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.
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!
What is your favorite filling for Crepes (Nalisniki)? Do you like them sweet or meaty?
Savory Crepes (Meat and Mushroom Nalesniki)
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
- 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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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
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!
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.
Everything sounds delicious, it is so good with different varities!
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
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!
Natasha! I love you, but I’m trying to get inventive, I want to make shrimp mushroom mixture , for the crepes, with a creamy mushroom gravy…help
Hi Janet, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Used Jimmy Dean sausage instead of plain ground pork.
Wow!!! great recipe
Isn’t it the best! I’m so glad you enjoyed it, Dustin!
What do the eggs do for the filling? Can I leave it out?
Hi Rani, the eggs help bind the filling together. I haven’t tried these with an egg substitute.
Natasha, these were outstanding! Thank you for sharing
You’re welcome! I’m so glad you enjoyed this Katya!
You have 1 medium onion finely chopped and 1 small/medium onion finely chopped. Are 2 onions required for this recipe?
Hi Lennard, it is just 1 medium onion in the recipe. I’m not seeing where the confusing step is. If you could point that out, I can clarify, but I am just seeing 1 medium onion here.
hmmm….an interesting recipe – i’ve got to try this one!
I hope you love this recipe Anna!
Do you know if I can substitute half of the flour with backwheat flour?
Thank you!
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.
The crepes where breaking on edges so bad:/ I had to add more flour and some oil after where perfect.
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! 🙂
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!
Yummy, that sounds delicious! I’m glad you’re enjoying the recipe Natalie! Thanks for sharing!
I omitted the egg but added roasted walnuts with parsley/cilantro and they added such a gorgeous flavor! Great recipe
I’m glad you enjoy the recipe Kristina! Thanks for sharing your review! 🙂
These are sooo good! I’m making them again in advance and was wondering how long they stay fresh in the fridge?
Thanks!
Hi Riat, they will stay fresh for several days in the fridge. I would say 3-5 days.
Can I use frozen mushrooms if I defrost them first? Or does it have to be fresh.
I haven’t tried frozen but I think that could work well.
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.
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 🙂
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
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.
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?
I would probably use ground chicken thighs for the best flavor. I’ve also made them with leftover turkey ground up and it was delicious 🙂 https://natashaskitchen.com/2013/11/30/turkey-crepes-savory-nalesniki-recipe/
Natasha, thanks!!!! Your site is amazing!!! Love it!!!!
Aww thanks Olesya, you’re so nice 🙂
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?
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.
I wrap filled (but uncut and unfried) crepes individually in plastic wrap. Bring to room before browning.
I just ran out of white flour. Would using wheat alone work?
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).
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.
Great recipe! I didn’t have a good processor though so I blended half of the ingredients that way it wasn’t like paste..
Great tip! Thanks for sharing 🙂
Hello, can i use ground chicken or beef instead of pork?
You sure can, Alina. I would probably use ground chicken thighs for the best flavor. I’ve also made them with leftover turkey ground up and it was delicious
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!
You’re welcome Yana! I’m so happy you and your family really liked it 🙂
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!
Thank you Lena! 🙂 What a fantastic review!
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.
Yes you totally can use other meats. We’ve also made turkey crepes from leftover thanksgiving turkey, so chicken would work the same way. Here’s the turkey recipe: https://natashaskitchen.com/2013/11/30/turkey-crepes-savory-nalesniki-recipe/
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
It is definitely nice to be able to make some things in advance. You can make the entire meat mixture in advance. 🙂
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.
Thank you so much Alla. 🙂 I’m so glad you like the crepes!
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.
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.
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!! :))
Hugs are always welcome 🙂 You’re funny. I’m so glad you enjoyed the recipe; especially the frying part!
After frying the nalisniki, do they become soggy the next day?
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.
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.
Thanks Viktoria! I’m glad you enjoy this recipe. I agree; it’s an all-day kind of food!
Very nice way to roll them like that..I always struggled with the traditional rolling 🙂
I learn that from my mom :).
Would this still taste good without the mushrooms?
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… 🙂
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 😐
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 🙂
You are so welcome Sarah :). And to answer your questions regarding the plate, it is American Atelier.
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!
I think a food processor would be the next best thing. Let me know how it works out 🙂
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!
Thanks for stopping by and letting me know 🙂 I’m so glad you enjoyed the recipe!! Happy Thanksgiving Lena!
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.
That’s awesome! I’m so glad the recipe worked for you 🙂 God bless you and thank you for your thoughtful comment.
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
Your meat crepes look yummy! Thanks for leaving a link. I’m looking forward to checking out more of your blog!
I made those last week, loves them. Thank you for recipe. 🙂
Awesome! Thank you!
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)))
That’s great! Thanks for letting me know 🙂
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.
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.”
Oops…I also grind onion with the meat.
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:)
The chicken sounds like a great idea; it’s probably super tender after boiling it for awhile.
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 🙂
Your comment made me laugh. I’m glad you enjoyed them that much! 🙂
waaaaaaaa i want this in my mouth so badly but i am lazy and this looks like a lot of work.
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!)
Sounds yummy! Don’t have a meat grinder… anything else I can use instead?
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.
i did beef because i didnt have pork at home, and its really good, i will try pork next time too. thanks again.
Wonderful, and good to know that beef works just as well! 🙂
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.
That’s great! I’m so glad you all are enjoying them so much 🙂
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!
Hi Cora, welcome to the site! I hope you and your hubby both enjoy the recipes! 🙂
rafaella is very similar to Kiev cake, but there is also preserve in it and lots of beze.
I add apricot puree and juice to my layers for kiev cake. Is there anything else unique about it?
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!
Let me know what you (and your family) think of the eggs. Thank you Marina! God bless you too!
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?
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,
Can you explain what kind of cake that is?
*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*
I sure hope he likes it. Toddlers are so hard to please!! 🙂
I’ve made today for lunch 😀 I lllooovvveee it! And I have added some shredded carrot too 🙂
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!
Wow that sounds wonderful. The possibilities for crepes are endless!
Natashinka these look amazing! gotta try them one of these days!
Thank you Anastasia!
Natasha, not only they look deliciously good, but I am sure they are very tasty!!! 🙂
Please adopt me!!!! I love those!!! Haha
If I make them with chicken instead of pork.. do I still use the same recipe, just substitute it with chicken?
yum gotta try
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!
You’re welcome. Enjoy! 🙂
These sound really good. My mom makes hers similiar except she would dip them in beaten eggs than bread crumbs and fry them.
Wow, that’s creative. I’ve never tried that before!