Savory Crepes with Meat Filling

Savory Crepes with Meat Filling
Staff Writer

Olga, Olga's Flavor Factory

Savory Crepes

Crepes are known for their sweet dessert filling, but this Russian crepe recipe is savory and can be stuffed with either pulled pork or chicken. They are a little bit heavier than some other Russian finger foods, but make for a delicious complement to a winter party.

10
Servings
424
Calories Per Serving
Deliver Ingredients

Ingredients

Crepes

  • eggs
  • 1 1/2  Cup  milk
  • 1  Cup  water
  • 6  Tablespoons  butter, melted
  • 1/2  Tablespoon  salt
  • 2  Cups  flour

Meat Filling

  • 5  Cups  cooked meat (pulled pork, chicken or beef)
  • 1-2  onions, finely chopped
  • hard-boiled eggs, finely grated
  • 1/4  Cup  broth
  • cooking oil
  • salt, pepper
  • 1/2  Tablespoon  butter

Directions

Crepes

Place all the ingredients for the crepes, eggs, milk, water, butter, salt and flour in a blender and mix until well combined. Place in the refrigerator and chill for at least 1 hour.

Heat a nonstick skillet on medium heat. Spread a bit of oil around the skillet using a paper towel. Place about 1/4 cup of batter into the hot skillet and tilt the skillet, shaking it slightly until the batter spread evenly around the skillet.

Cook for about a minute, until slightly golden, flip the crepe over and cook for another 30 seconds on the second side.

Continue with the rest of the batter. Place the crepes on a round plate.

Meat Filling

Place the cooked meat into the blender and pulse a few times until the meat is finely ground. You can also use a meat grinder to grind up the meat. If you’re using a meat grinder, put the rest of the filling ingredients through the food grinder too.

Finely grate the hard boiled eggs. Combine the meat, hard boiled eggs, caramelized onions and broth. Mix until well combined. The broth should hold the filing together and also keep it moist. You can use chicken broth or reserve some of the cooking liquid from the meat before you reduce it.

Place about 1/4 cup (a little bit less) of filling in the center of a crepe, and form it into a cylindrical shape .

Take the sides of the crepe on the left and right and fold them over the edges of the filling.Take the bottom part of the crepe and bring it over filing and folded sides of the crepe. Roll the crepe around the filling.

Heat 1/2 Tablespoon of oil in a nonstick skillet on medium heat. Add the crepes.Cook until golden brown on both sides. Serve with sour cream.

 

Nutritional Facts

Total Fat
18g
26%
Sugar
10g
11%
Saturated Fat
4g
17%
Cholesterol
142mg
47%
Carbohydrate, by difference
36g
28%
Protein
30g
65%
Vitamin A, RAE
53µg
8%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
88mg
9%
Choline, total
74mg
17%
Fiber, total dietary
2g
8%
Folate, total
15µg
4%
Iron, Fe
4mg
22%
Magnesium, Mg
44mg
14%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
366mg
52%
Selenium, Se
40µg
73%
Sodium, Na
362mg
24%
Vitamin D (D2 + D3)
1µg
7%
Water
119g
4%
Zinc, Zn
2mg
25%

Meat Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meat Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.