Savory Crepes with Meat Mushroom Veggie filling

Recipe for homemade Savory Crepes with Meat Mushroom Veggie Filling. Loaded with ground meat, carrots, mushrooms and cabbage filling, these crepes are amazing. These Ukrainian crepes (we call them blinchiki) will become a favorite side dish for parties.

Crepes stacked on each other.

PIN recipe HERE! Follow Valentina’s Corner on Pinterest for more inspiration.

Crepes are a big deal in the Slavic community. We enjoy sweet and savory crepes on a regular basis. 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.

The filling in the savory crepes burst with so much flavor and are so addictive.

Serve the savory crepes as a side, an appetizer or enjoy as an entree with a side salad.

Three Savory crepes on a plate. One cut into.

TIPS How to Make Crepes with Meat, Mushroom and Veggie Filling:

  • Instead of using Lawry’s seasoning, Vegeta may be used. 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 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, I am not pregnant. Just trust me on this one ;).
  • If you prefer smaller sized crepes. Cut the crepe into three parts and not two. Or into four triangles if you want mini crepes.
  • Ground chicken or turkey may be substituted for the pork, though I prefer pork most.

Step by step on how to make Crepes with Meat, Mushroom and Veggie filling.

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.

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 they 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. So easy.
  • I enjoy having frozen savory crepes for lazy lunches. I 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.

Crepes on a plate, and some in a frying pan.

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, add the cooked crepes to a baking dish, cover with foil and keep warm in the oven as the remaining crepes are sauteed.

Crepes on a plate stacked, topped with greens.

I hope you loved these classic savory crepes with a meat and veggie filling.

Try these other SIDE DISH recipes:

5 from 2 votes
Savory Crepes with Meat, Mushroom and Veggie filling
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Recipe for homemade savory crepes, with ground meat, carrots, sauteed mushrooms and cabbage filling.  These Ukrainian savory crepes (we call them blinchiki) will become a favorite side dish for parties.

Course: Dinner, Sides
Cuisine: Russian
Keyword: crepes, savory crepes
Servings: 12 large crepes
Calories: 267 kcal
Author: Valentina's Corner
Ingredients
Crepes:
  • 2 cups whole milk
  • 4 large eggs
  • 1 Tbsp Canola oil
  • 1 tsp granulated sugar
  • 1/2 tsp table salt
  • 1 1/4 cup all-purpose flour
  • 1 Tbsp oil, for greasing pan
Filling:
  • 1 lb ground pork
  • 1 large large carrot, grated
  • 1 large onion, chopped fine
  • 12 oz white mushrooms, chopped
  • 2 cups white cabbage, finely shredded
  • 3 Tbsp unsalted butter
  • 1 ½ Tbsp mayonnaise
  • 1 tsp table salt
  • 1 tsp ground black pepper
  • 1/2 tsp lawry’s salt, or your favorite seasoning
  • oil for frying
Instructions
  1. Prepare the crepes. In a bowl, place the eggs, oil, sugar, salt and 1 cup milk. Mix.

  2. Add the flour to the mixture and mix again until all the flour is incorporated. It will be very thick.

  3. 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).

  4. 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).

  5. Once 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.).

  6. 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 second and remove from pan. I grease my pan after each crepe, but that may not be necessary, depending on your skillet.

  7. Repeat until crepes are all cooked. Cover so they don't become dry. 

  8. Prepare filling. Finely shred 2 cups of cabbage. Add to a small sauce pan, 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.

  9. Chop the onion and sautee with 1 Tbsp butter over medium heat.

  10. Add grated carrot with 1 Tbsp butter. Sautee 4-5 minutes (until carrots are tender). Remove from skillet.

  11. Chop mushrooms finely. On high heat, cook until mushrooms start to turn golden. Lightly salt and pepper. Add more butter if skillet is dry. 

  12. In a bowl, add pork, mushrooms, carrots/onions and cabbage. Mix.
  13. Season and mix again.

  14. Cut the crepe in half. Spread filling over the crepe. Fold once, then again to form a triangle. Repeat with remaining crepes and filling.

  15. 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.

  16. 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.

  17. Keep crepes covered as the remaining are being cooked. (You can also cover them with foil and keep them warm in the oven in a baking dish.)

Recipe Notes

As weird as this may sound but try dipping them into vinegar. OH THAT IS SOOO GOOODDDD!!:-)

Nutrition Facts
Savory Crepes with Meat, Mushroom and Veggie filling
Amount Per Serving
Calories 267 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 94mg 31%
Sodium 369mg 15%
Potassium 338mg 10%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 4g
Protein 12g 24%
Vitamin A 25%
Vitamin C 7.5%
Calcium 7.5%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.

NUTRITION DISCLAIMER

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Valentina's Corner

Show 34 Comments
  • Tanya 01/25/2019, 9:41 am

    If I was to freeze them, do I freeze them after they’re fried?

    • Valentina's Corner 01/26/2019, 1:27 am

      Tanya, you can freeze the savory crepes before or after they are fried. I’ll update the freezing portion of the post to be more descriptive. Thanks so much for visiting our online home. 🙂

  • Lana 11/10/2018, 8:44 pm

    In the ingredient list you said 4 eggs and in the proceeding steps you said 3 eggs.

    • Valentina's Corner 11/10/2018, 10:14 pm

      Thanks for catching that. It’s fixed. 🙂

  • Mary 11/08/2018, 10:52 am

    Hi Valetina, I was wondering if I can use beef chuck for this instead of pork as that is what I have on hand currently, and if so would I have to change anything on the receipe? Thanks so much:)

    • Valentina's Corner 11/08/2018, 12:44 pm

      Hi, Mary.
      Honestly, I’ve never tried it with beef alone and cannot be sure how much it will alter the taste. Sorry, that wasn’t very helpful. If you try it, please give us feedback. 🙂

  • Jessica 10/24/2018, 1:23 pm

    Can you tell what kind of pan is pictured above and how do you like it, is it nonstick? Thank you!

    • Valentina's Corner 10/25/2018, 12:53 pm

      Hi, Jessica. These pans are my new favorite! They are nonstick and have a thick bottom and everything on them turns out phenomenal. I was trying to find a link online but couldn’t. I got mine at TJMaxx. (HomeGoods and Marshall’s also carries them). The company is MasterClass and it looks marbled. I loved them so much I got different sizes and pots too. 🙂 I hope you find them.

  • rosa sokol 05/08/2018, 11:11 pm

    HI 🙂 Made these twice already, they were a big hit at our house and my friends loved them also! Thank you for the yummy recipe!

    • admin 05/09/2018, 5:05 pm

      That’s wonderful, Rosa! So happy to hear you shared our recipe with your friends. Makes me smile real big and feel super special! <3

  • Natalya Mann 04/02/2018, 7:06 pm

    Thank you for sharing this super delicious recipe with us ! Made them for Easter and we fall in love with it ! Sooo sooo good ! ???

    • admin 04/02/2018, 11:48 pm

      That’s wonderful, my friend. I am so glad to hear you enjoyed this recipe. Thanks for the wonderful feedback. =)

  • Natalya Mann 03/30/2018, 6:44 pm

    Valusha how many carrots ?

    • admin 03/30/2018, 11:23 pm

      Oh no, well that could be a problem. It’s updated:). Just 1 large carrot. Thank you.

  • jessica 03/12/2018, 11:42 am

    What size of pan are you using? Thanks

    • admin 03/12/2018, 4:52 pm

      Hi, Jessica. 10″ or 12″ will work great. Thank you. Added that to the post. 🙂

  • Svetlana 03/10/2015, 12:17 pm

    I made these last week and wow yummy yummy in my tommy !:) very flavorful I tought and filling 🙂 also wow I’m soo surprised how easy blinchiki are made I followed your recipe and I was like wow for some reason before I though what a hassle I used to burn my fingers but yours come out soo easy I just love it may GOD bless you for sharing with us these delicious recipies !:)

    • admin 03/12/2015, 9:19 am

      Oh thank you Svetochka. I was exactly like you. I tried crepes when I first got married and my little fingers just couldn’t handle the heat. That’s until I though of using a spatula, hehe. All is good now :).. :)…

  • Mary 02/27/2015, 6:37 pm

    The best savory crepes I ever try. Thank you.

    • admin 02/28/2015, 11:44 am

      Mariyka, So happy to hear that!!… I just love them too.. 🙂 :)..

  • Marina | Let the Baking Begin! 01/31/2015, 3:57 am

    Man this stuff is so so good! I just made a batch of crepes and we are them with sour cream. Now I need to make savory ones))) I find it interesting that with the given proportions for the crepes your crepes come out so thin. I use 3/4 of a cup of flour for this amount of wet ingredients and get the crepes about that thin also..

    • admin 02/01/2015, 10:28 am

      Marinka,
      Oh yours must be a must healthier version than, that’s like half of what I use. I love this recipe for crepes though. They come out so delicious. Maybe I’m just bias cause it’s my mama’s:). Did you try them with the meat? Aren’t they So So Good!!??

      • Marina of Let the Baking Begin! 03/01/2015, 8:04 pm

        Meat or savory crepes are my absolute favorite, even though my family likes the sweet ones better. I just made some savory ones yesterday and took pictures of them, so may be in the next couple of weeks I’ll post them too.

      • admin 03/02/2015, 12:04 am

        Yumm. Marinka. Can’t wait to see what you came up with.=}

  • Tanya 11/24/2014, 1:33 am

    Can I use chicken instead of pork?

    • admin 11/24/2014, 8:12 am

      Tanya,
      Definitely! You can even mix half and half if you like. 🙂

  • Vera S 11/25/2013, 9:54 pm

    I’ve always wondered how these were made. Thanks to your recipe, they tasted great!
    Just perfect!

    • admin 12/03/2013, 9:23 am

      Verka,
      Thank you so much for the comment. I always wondered too, my mom always made them so good so I had her come over and give me a tutorial, hehe. Turned out Yum. Glad you liked it too..

  • nadia 11/05/2013, 2:05 am

    yum,I never tried or saw them before like this.Im so glad i found your blog.Keep your recipes coming!

    • admin 09/01/2017, 1:05 pm

      Welcome to our blog, Nadia. You really do need to try these, they are truly amazing! 🙂

  • Mariyka 10/22/2013, 7:33 pm

    They sound so yummy, will have to try next time I have a party, thanks Valichka.

    • admin 10/24/2013, 9:32 am

      Mariyka, they are very yummy.. Do give them a try:)

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