Savory Crepes (Meat and Mushroom Nalesniki)
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
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
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.
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!