Recipe for homemade Savory Crepes with Meat Mushroom Veggie Filling. Loaded with ground meat, carrots, mushrooms and cabbage, the filling completes the crepes. These Ukrainian crepes will become a favorite side dish for parties.
I love that crepes are so versatile and can be served as a savory side like these or try our sweet crepes with a custard filling.
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Crepes are a big deal in the Slavic community and are enjoyed on a regular basis by most families. The recipe for these savory crepes will become a family favorite. The ground meat with sauteed mushrooms, carrots and shredded cabbage is phenomenal. Loaded with so many ingredients, the crepes are so filling and are always the first dish to go at family gatherings.
Serve the savory crepes as a side, an appetizer or enjoy as an entree with a side salad.
tips how to make savory crepes:
- Substitute Lawry’s seasoning for Vegeta. If you don’t like either, use your favorite go-to seasoning.
- Instead of purchasing ground meat, grind fresh pork yourself. Fresh ground meat tastes so much better and is much cheaper.
- This recipe calls for a large frying pan to make the crepes, but if you have a smaller pan, you can still use it, you will just have more crepes.
- You can use either a 10″ or 12″ skillet for this recipe.
- Yes, you add the meat raw to the crepe. You add a thin layer and the meat will cook through, I promise. (Because I know many will ask).
- These savory crepes are best if dipped in….. vinegar. Yes, you read that right, lol. No, not only when I’m pregnant. Just trust me on this one ;).
- Ground chicken or turkey may be substituted for the pork, though I prefer pork most in this particular recipe.
- The crepes may be cut in half for larger triangles. They can be cut in three parts for medium-sized triangles or cut into four for smaller pieces. Whenever we have large parties, I like to cut them in four so there are more crepes to go around.
can you freeze savory crepes:
These savory crepes freeze so well! To freeze, prepare savory crepes per instructions and freeze before cooking. They may be stacked on top of each other and completely thawed before sauteeing.
TIP: If you will be enjoying individual crepes and thawing a few at a time and not the whole batch, when freezing, put parchment paper between the crepes so the crepes don’t stick together and you can just take out a few at a time.
- I love making double the recipe and freezing them before I am hosting a party. Then I just thaw them and cook per instructions.
- We enjoy having frozen savory crepes for lazy lunches. Just pull out a few crepes for myself and lunch is such a treat!
NOTE: The crepes may be frozen after they’ve been cooked as well. Freeze crepes. To enjoy, completely thaw the crepes and reheat in a dry skillet until heated over low heat so you don’t burn the crepes.
how to cook savory crepes with filling-
Once the crepes and filling are prepared, cook the crepes. Since the meat is raw, you want to be sure to keep the heat at a medium so the filling cooks through. The heat can always be increased to give the crepes a crispy finish.
can you prepare savory crepes in advance?
Yes, these crepes may be prepared up to two days in advance and kept refrigerated. Just cook before serving.
TIP: If making a double portion and sauteeing them all at once, add the cooked crepes to a baking dish, cover with foil and keep warm in the oven as the remaining crepes are being cooked.
I hope you loved these classic savory crepes with meat and veggie filling. Don’t feel intimidated by the instructions of the recipe, they are so easy to make and not much can go wrong when preparing them.
other side dishes to try:
- Chicken Quesadilla– perfect for an easy lunch or dinner.
- Chicken Potato Pastry Pies– amazing combination of flavor.
- Chicken Mushroom Gravy Recipe– hearty gravy, perfect for Holidays.
Savory Crepes with Meat, Mushroom and Veggie filling
- Prepare the crepes. In a bowl, place the eggs, oil, sugar, salt and 1 cup milk. Mix.
- Add the flour to the mixture and mix again until all the flour is incorporated. It will be very thick.
- Add the remaining cup of milk and mix. (Adding the second cup of milk after the flour has been added will ensure there are no flour clumps. You can of course just add both cups in the beginning and run the batter through a sieve).
- Add 1 Tbsp oil in a small bowl. Take a piece of paper towel, scrunch it and dip the end of the paper towel into the oil and grease the pan with it, turn the stove top to high heat. (Or spray pan with cooking spray).
- Once the pan is hot, pour crepe mixture into the middle and then tip your pan from one side to another so it’s an even layer. (I use a 1/3 cup to get the crepe batter. Don't fill it all the way so it doesn't spill over).
- Let crepes cook for about a minute. Pick up one end of the crepe and slide a spatula under the crepe and flip it with the spatula. Let the crepe cook another 20 seconds and remove from pan. I grease my pan after each crepe, but that may not be necessary, depending on your skillet.
- Repeat until the crepes are all cooked. Cover so they don't become dry.
- Prepare the filling. Finely shred 2 cups of cabbage. Add to a small saucepan, cover completely with water. Bring to a boil, cook for about 2-3 minutes. (Just enough to soften the cabbage, but don't overcook, they will become mushy). Drain, set aside to cool. Take the drained cabbage, squeeze with your hands to remove any excess water. Chop into small pieces.
- Chop the onion and sautee with 1 Tbsp butter over medium heat.
- Add grated carrot with 1 Tbsp butter to the onions. Sautee 4-5 minutes (until carrots are tender). Remove from skillet.
- Chop mushrooms finely. Over high heat, cook with 1 Tbsp butter until mushrooms start to turn golden. Lightly salt and pepper. Add more butter if the skillet is dry.
- In a bowl, add pork, mushrooms, carrots/onions, cabbage, mayo and seasonings, mix well.
- Cut the crepe in half. Spread filling over the crepe. Fold once, then again to form a triangle. Repeat with remaining crepes and filling.
- Add just enough oil to lightly coat the bottom of a large pan. Once the oil is hot, place your triangles in the pan and fry for about 8-10 minutes, turning as needed. Don't overcrowd the skillet.
- Line a plate with a few paper towels. As you remove the crepes from the pan place them onto the towel so any excess grease is removed, pat top of crepe with a paper towel.
- Keep crepes covered as the remaining are being cooked.