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.