Add all of the ingredients for the crepes into a blender,add the milk first.
Blend until the batter is smooth.
cook crepes-
Run batter through a sieve.Add a thin layer of the batter into a nonstick pan orgreased pan, we use a ¼ cup for uniform thickness. Cook until batter starts tobubble.
With a spatula release the edges of the crepe and flip, and cook another minute.
Remove from skillet and repeat with remaining batter.
make filling-
Finely shred two cups of cabbage and boil just untilsoftened, drain and set aside to cool.
Once cooled, squeeze out any excess water and finely chop,add to a large mixing bowl.
Saute onion on butter until tender.
Add the carrot with 1 Tbsp butter to the onion and cookuntil carrots are tender, stirring as needed. Remove from skillet and add tothe bowl with cabbage.
In the same skillet, saute the chopped mushrooms until theyare golden, season lightly with salt and pepper. Add to the mixing bowl.
Allow all hot ingredients to completely cool. Once cooled, add the pork, mayo and seasonings then stir to combine.
assemble & cook-
Cut the crepes in half or thirds for smaller pieces.
Add a the meat filling onto the crepe and fold once thenagain so it’s a triangle.
Repeat with remaining crepes and filling and flatten thecrepe so it’s even in thickness.
Grease skillet with oil, add the triangle the skillet andfry 8-10 minutes, turning a few times during the cooking process.
Serve and Enjoy!
Notes
As weird as this may sound but try dipping them into vinegar.