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 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.
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.
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.
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.
I hope you loved these classic savory crepes with a meat and veggie filling.
Try these other SIDE DISH recipes:
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 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 second and remove from pan. I grease my pan after each crepe, but that may not be necessary, depending on your skillet.
- Repeat until crepes are all cooked. Cover so they don't become dry.
- 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.
- Chop the onion and sautee with 1 Tbsp butter over medium heat.
- Add grated carrot with 1 Tbsp butter. Sautee 4-5 minutes (until carrots are tender). Remove from skillet.
- Chop mushrooms finely. On high heat, cook until mushrooms start to turn golden. Lightly salt and pepper. Add more butter if skillet is dry.
- In a bowl, add pork, mushrooms, carrots/onions and cabbage. Mix.
- Season and mix again.
- 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. (You can also cover them with foil and keep them warm in the oven in a baking dish.)