Recipe for homemade savory crepes, with ground meat, carrots, mushroom and cabbage filling. These Ukrainian crepes (we call them blinchiki) will become a favorite side dish for parties.
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Crepes are a really big deal in the Slavic community. Both, sweet and savory crepes are a regular in Ukrainian/Russian households. The sweet crepes with farmers cheese and cream cheese are served at most Ukrainian weddings or parties. Then there is this recipe for savory crepes. I love how unique these pork savory crepes (meat blintzes) are. Most savory crepes are filled with cooked meat and eggs and rolled up. These crepes not only have meat in the filling but added carrots, sauteed mushrooms and cabbage. They are so amazing, and you don’t have to precook the meat. So much easier!
Ever want to recreate something from your mom’s recipes but just can’t get it to taste as good as your hers? These crepes with meat, mushrooms and vegetables are like that. I just couldn’t get them exactly like hers. So we had a mother-daughter cooking session and made these together. We had such a great time and they are going to taste exactly like mom’s because she was physically there. Instead of a “dash of this, or a touch of that”, we measured out the ingredients and the crepes taste just like hers, you know what I mean?. Is your mom famous for those kinds of measurements as well? Ha! 🙂
These savory crepes are great served as a great side dish, for lunch or even dinner. Enjoy the crepes with a salad such as the Romaine Tomato Avocado Salad.
I really love my non-stick skillets for recipes like this one. If you are looking for one, THIS pan is perfect and worth every penny. They also have REALLY great ones for a great price at TJMaxx, Marshall’s and HomeGoods. Check out THIS video for what it looks like. A truly great buy. I have like 3 of them, one in every size. (The brand is MasterClass.)!:)
INGREDIENTS for CREPES WITH MEAT MUSHROOM AND VEGGIE FILLING:
- ground pork
- salt & pepper
- Lawry’s seasoning
TIPS for MAKING 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, 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 I FREEZE SAVORY CREPES:
These savory crepes freeze so well! 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! 🙂
If you make these CREPES WITH MEAT MUSHROOM & VEGGIE FILLING, please tag us in your creations, #ValentinasCorner. Or, e-mail us your dinners to [email protected] We LOVE seeing your recipes :)!
This is an older post. Just updating the pictures so I thought I’d bump the recipe to the front! 🙂
Recipe for homemade savory crepes, with a ground meat, carrots, sauteed mushrooms and cabbage filling. These Ukrainian savory crepes (we call them blinchiki) will become a favorite side dish for parties.
- 2 cups milk
- 3 eggs
- 1 Tbsp oil
- 1 tsp sugar
- 1/2 tsp salt
- 1 1/3 cup flour
- 1 Tbsp oil, for greasing pan
- 1 lb ground pork
- 1 large carrot, grated
- 1 onion, chopped fine
- 12 oz mushroom, chopped
- 2 cups cabbage, finely shredded
- 3 Tbsp butter
- 1 ½ Tbsp mayo
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp Lawry’s salt, or your favorite seasoning
- Oil for frying
Prepare the crepes. In a bowl, place the 3 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.)
As weird as this may sound but try dipping them into vinegar. OH THAT IS SOOO GOOODDDD!!:-)