Turkey Crepes (Savory Nalesniki) Recipe

These turkey crepes (savory nalesniki) are delicious and yet another way to use up that leftover turkey. Yes!! This recipe turns out perfect every time.

These turkey filled crepes are delicious and yet another way to use up that leftover turkey. Yes!! You don’t need a fancy crepe maker to make fantastic crepes at home. This recipe turns out perfect every time. Crepes are so easy once you get the hang of them and such a treat! If you want to see my video of how to make crepes, click here.

If you are a crepe lover like myself, you might check out this Crepe Recipe roundup. The crepe is basically the same but the fillings are endless! These are our favorites:

1. Russian Crepes with Cheese (2009)

2. Mom’s Pork and mushroom Savory crepes (2012)

3. Nalesniki with cheese and pinneaple (2010)

Ingredients for the Crepes:

½ cup lukewarm water
1 cup milk
4 large eggs
4 Tbsp unsalted butter, melted. Plus more to sauté. (I have made crepes with extra light olive oil in leu of butter with good results)
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:

1/2 lb leftover turkey meat (dark and/or white meat)
3 Tbsp olive oil
1/2 lb mushrooms, sliced
1 medium onion, finely chopped
1 carrot, finely grated (or 4 tiny awkward ones from the garden)
1/2 tsp salt and 1/4 tsp pepper
1 Tbsp olive oil
1 Tbsp water

Turkey Crepes

How to Make the perfect Crepe:

1. In a blender, combine all of the crepes ingredients in the order they are listed. Blend until you have a smooth batter. I used my Blendtec blender but it also worked in my old inexpensive blender.

Turkey Crepes

2. Melt a dot of butter in a large non-stick skillet over medium heat (Note: two skillets make the process faster). Pour about 2 to 3 tablespoons of batter into the skillet, depending on the size of your skillet. A large skillet needs 3 Tbsp.  I use a 1-ounce measuring cup to get me a quick measure. You can also use a ladle.

Turkey Crepes-11

3. Once the pan is preheated, use a spatula to coat the bottom of the pan lightly with the dot of butter. Pour in your 2-3 Tbsp of crepe batter and immediately swirl the pan to coat the bottom. It’s ok to fill in any awkward cracks with a dab of batter. Your first crepe might turn out ugly. That’s normal. Don’t panic.

Once the first side is lightly golden, flip the crepe over with a thin edged spatula. It could take less than minute depending on how hot your skillet s. In a good (unscratched) non-stick skillet , these flip very easily and do not stick to the pan. You also won’t have to add the dab of butter with the rest of your crepes.

Turkey Crepes-12

4. Cool your crepes on a cutting board for a few minutes before stacking them.

How to Make the Turkey Crepes Filling:

1. Heat a large skillet over medium/high heat. Add in 2-3 Tbsp olive oil. Saute sliced mushrooms, finely grated carrot and diced onion until they are all soft, stirring occasionally (7-10 min). Season the mixture with 1/2 tsp salt and 1/4 tsp pepper.

Turkey Crepes-1

2. Use a meat grinder with the large hole attachment to grind up the turkey along with your mushroom/carrot/onion mixture. (Note: I haven’t tried with a food processor, but it would be a good experiment) Stir to combine.  If your meat mixture seems to dry to spread, Add another 1 Tbsp of Olive oil and 1 Tbsp water.

These turkey crepes (savory nalesniki) are delicious and yet another way to use up that leftover turkey. Yes!! This recipe turns out perfect every time.

3. Spread 2 Tbsp of the meat mixture over your crepes and spread out to the edges with a spatula. Now you can roll them up like a log or fold them in half twice for a triangle crepes. It’s up to you. True, they are easier to eat rolled up 🙂

These turkey crepes (savory nalesniki) are delicious and yet another way to use up that leftover turkey. Yes!! This recipe turns out perfect every time.

Serve with generous dollop of sour cream. 🙂

These turkey crepes (savory nalesniki) are delicious and yet another way to use up that leftover turkey. Yes!! This recipe turns out perfect every time.

These turkey crepes (savory nalesniki) are delicious and yet another way to use up that leftover turkey. Yes!! This recipe turns out perfect every time.

My 4-year-old son loved these too! I hope you all had a fantastic Thanksgiving! Many of you are probably eating lots of leftovers. This tastes nothing like leftovers!

Turkey Crepes (Savory Nalesniki)

5 from 5 votes
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
These turkey crepes (savory nalesniki) are delicious and yet another way to use up that leftover turkey. Yes!! This recipe turns out perfect every time.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $3-$5
Servings: 6 (12 crepes total)

Ingredients

Ingredients for the Crepes Batter:

  • ½ cup lukewarm water
  • 1 cup milk
  • 4 large eggs
  • 4 Tbsp unsalted butter melted. Plus more to sauté.
  • I have made crepes with extra light olive oil in leu of butter with good results
  • 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 the Filling:

  • 1/2 lb leftover turkey meat dark and/or white meat
  • 3 Tbsp olive oil
  • 1/2 lb mushrooms sliced
  • 1 medium onion finely chopped
  • 1 carrot finely grated (or 4 tiny awkward ones from the garden)
  • 1/2 tsp salt and 1/4 tsp pepper
  • 1 Tbsp olive oil
  • 1 Tbsp water

Instructions

How to make the Crepes:

  1. In a blender, combine all of the crepes ingredients in the order they are listed. Blend until you have a smooth batter.
  2. Melt a dot of butter in a large non-stick skillet over medium heat (Note: two skillets make the process faster). Pour about 2 to 3 tablespoons of batter into the skillet, depending on the size of your skillet (A large skillet needs 3 Tbsp). I use a 1-ounce measuring cup to get me a quick measure. You can also use a ladle.
  3. Once the pan is preheated, use a spatula to coat the bottom of the pan lightly with the dot of butter. Pour in your 2-3 Tbsp of crepe batter and immediately swirl the pan to coat the bottom. It's ok to fill in any awkward cracks with a dab of batter. Your first crepe might turn out ugly. That's normal. Don't panic.
  4. Once the first side is lightly golden, flip the crepe over with a thin edged spatula. It could take less than minute depending on how hot your skillet s. In a good (unscratched) non-stick skillet, these flip very easily and do not stick to the pan. You also won't have to add the dab of butter with the rest of your crepes.
  5. Cool your crepes on a cutting board for a few minutes before stacking them.

How to Make the Turkey Filling:

  1. Heat a large skillet over medium/high heat. Add in 2-3 Tbsp olive oil. Saute sliced mushrooms, finely grated carrot and diced onion until they are all soft, stirring occasionally (7-10 min). Season the mixture with 1/2 tsp salt and 1/4 tsp pepper.
  2. Use a meat grinder with the large hole attachment to grind up the turkey along with your mushroom/carrot/onion mixture. (Note: I haven't tried with a food processor, but it would be a good experiment). Stir to combine. If your meat mixture seems to dry to spread, Add another 1 Tbsp of Olive oil and 1 Tbsp water.
  3. Spread 2 Tbsp of the meat mixture over your crepes and spread out to the edges with a spatula. Now you can roll them up like a log or fold them in half twice for a triangle crepes. It's up to you. True, they are easier to eat rolled up 🙂
  4. Serve with generous dollop of sour cream. 🙂
  5. My 4-year-old son loved these too! I hope you all had a fantastic Thanksgiving! Many of you are probably eating lots of leftovers. This tastes nothing like leftovers!

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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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Read comments/reviewsAdd comment/review

  • Yanina
    October 6, 2018

    It is one of the best (if not the best) “blinu” recipes I have encountered so far. Comes out so smooth and perfect. Did not even had to throw away the first “blin”. Thank you for sharing it with us. Reply

    • Natashas Kitchen
      October 6, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Vitaliya.chern
    August 3, 2016

    If I don’t have left over turkey meat can I just use ground turkey instead ? Reply

    • Natasha
      natashaskitchen
      August 3, 2016

      Hi, yes you could make it work with a variety of ground meats, not just turkey 🙂 Click here for a great recipe using pork and mushroom.  Reply

  • Olga
    July 23, 2015

    Natasha this recipe is awesome, blinciki have always been a kind of problematic dish for me,and I always avoided them, but following your recipe was easy peasy. Thanks a lot. Love your website. Reply

    • Natasha
      natashaskitchen
      July 23, 2015

      I’m so glad you like the recipe 🙂 Reply

  • Oksana
    June 18, 2014

    Natasha, what skillet do you use to make these bad boys? I own three skillets and my crepes stick to all 3! Please recommend a good brand skillet that can stand up to crepes. Thank you. Reply

    • Natasha
      natashaskitchen
      June 18, 2014

      I love my circulon non-stick skillets. They bottoms are heavy so they cook uniformly. Also, I never touch anything metal to them and they’ve lasted at least 7 years 🙂 I have them listed in the shop tab of my blog Reply

  • Inna N
    May 19, 2014

    These taste even better dipped in an egg wash and then fried to give the outside a nice crispy texture 🙂 I used ground chicken instead of turkey, thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      May 19, 2014

      Ooh I’ve never tried that, but it sure sounds good! Thanks so much for the tip! Reply

  • Lily
    December 4, 2013

    Yeah, I love the ones with steamed cabbage, they are absolutely delish. Just wanted to report that today we tried this blender method, and I am in love, the kids (9 & 8) can put the ingredients and mix it, so its another great dish where they can help. My mom made these with chicken, but your addition of mushrooms and carrots is awesome. We make rolls out of them, like the Chinese, we also like reheating on the skillet with butter to make them crispy. And one important note is that I absolutely cannot eat them without a mushroom gravy, they are just too dry for me, both these, or the chicken ones. (I did make the filling adding oil and even the reserved juices from turkey, so it was moist enough). Anyway, I would suggest adding a recipe for a mushroom gravy to this dish. I think others would appreciate it. Reply

    • Natasha
      natashaskitchen
      December 4, 2013

      We love the blender method too. It saves some cleanup and it’s just too easy! That does sound good with mushroom gravy. I always eat them with sour cream. 🙂 Reply

  • Tina
    December 2, 2013

    Nalisniki…yummmmmm:) We do similar ones with either meat mixture or cabbage or mushroom or leftovers but after we fold the nalisnik, we dip them in the egg mixture (beat the eggs with little bit of salt and pepper) and sauté them for few min on both sides. They look delicious and taste ummm unbelievable 🙂 Reply

    • Natasha
      natashaskitchen
      December 2, 2013

      I’ve never considered cabbage but that sounds great and dipping the nalisnik in an egg wash and sautéing after sounds super tasty! Thanks so much for sharing 🙂 Reply

  • December 1, 2013

    Wonderful!! Natasha You are so smart, you always find recipes to do with leftovers 🙂 thanks Reply

    • Natasha
      natashaskitchen
      December 1, 2013

      Thank you 🙂 it was a combination of ideas from my Mom, Mama in law an hubby so I can’t take all the credit ;-). It was a group effort lol. Reply

  • marina
    November 30, 2013

    These look delicious! I also like to add boiled eggs to my filling (ground up with the rest of the ingredients) add an extra flavor, can’t even tell it’s eggs 🙂 Reply

    • Natasha
      natashaskitchen
      November 30, 2013

      I added hard boiled eggs to my filling for my pork nalesniki. I wondered if it would work well for this and now I know!! 🙂 Reply

  • Lilya
    November 30, 2013

    Hi, Natasha. Good Idea. I have yet to try making crepes in the blender. I was amazed to find out this works instead of the more difficult way I have been doing it. Your BlendTec looks like it is glass. Is it? I have one, plastic, your container looks different and if it is glass I would like to know, because I would change mine. Thanks. Reply

    • Natasha
      natashaskitchen
      November 30, 2013

      Isn’t it a breeze? This is actually the smaller twister jar by Blendtec. It’s great for making the thicker mixtures also like nut butters and nutella 🙂 It works the same way for the crepe batter in the larger blender jar. This one is plastic also. 🙂 Reply

  • Marina of Let the Baking Begin!
    November 30, 2013

    What a perfect recipe to use up leftovers! Reply

    • Natasha
      natashaskitchen
      November 30, 2013

      I agree Marina :). My son couldn’t get enough of them. Reply

  • galina
    November 30, 2013

    We had your pork and mushroom savory crapes at our thanksgiving dinner! Everyone loved them….these look as good too: ) Reply

    • Natasha
      natashaskitchen
      November 30, 2013

      Thank you for the good report Galina :). Reply

  • Natalie
    November 30, 2013

    Meat filled nalisniki! Love them! 🙂 Reply

    • Natasha
      natashaskitchen
      November 30, 2013

      The savory crepes were my favorite growing up. It’s so cool to be able to re-create my mom’s meat-filled nalesniki 🙂 Reply

  • Natasha
    November 30, 2013

    Awesome idea! Thank you, Natasha! By the way, yesterday I made your “Chicken and Vegetable Alfredo” with turkey meat (leftover) instead of chicken. It was as good as the original, my family loved it! Thanks for such a great recipe, God bless!! Reply

    • Natasha
      natashaskitchen
      November 30, 2013

      That’s brilliant!! Thanks for sharing that with me; turkey and veggie alfredo; yum! Reply

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