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Pancakes with two fillings

Thin Crêpes (Nalistniki) with Two Fillings

Wonderfully tasty thin crêpes with two meat fillings! In this recipe I'm giving you both a recipe for amazingly tasty, super-thin crêpes and a recipe for two meat fillings to go with them! Personally, I almost always make crêpes, hand pies, and so on with a couple of different fillings :) I've been making these crêpes for ages and they always turn out really, really good! Even the first one never flops! ;) — though that does depend on the pan, too! The crêpes cook sooo fast! And they get eaten just as fast :)

The pan used in this recipe is 9 inches (23 cm) across the bottom.

Aliska #fire#

Recipe author

Composition / ingredients

Servings:

Milk (any fat content)

Water

Flour (800–1000 g)

800

Eggs

Sugar

Salt

Vegetable oil

100

Pork (= 300 g cooked)

500

Onion

Broth (from cooking the meat)

0.5

Chicken (specifically chicken bones/backs/breast trimmings)

Onion

Hard cheese

150

Broth

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 9 g

Fats 29 % 9 g

Carbohydrates 42 % 13 g

171 kcal

GI: 15 / 0 / 85

Cooking method

Step 1:

Gather the ingredients for the batter and the fillings. Boil the chicken bones (backs, leftovers from a trimmed breast) for 1–1.5 hours until done. The meat in my photo is already cooked, because beforehand I made rassolnik with rice and tongue, and the meat broth (leaving ½ cup for the filling) went into that soup.
Step 2:

Cooking the pork: Rinse the meat, lower it into boiling water, bring back to a boil, cover, and cook for 1.5–2 hours until done. About 30 minutes before the end, you can add carrot and onion to the broth along with a bay leaf and peppercorns. Salt the pork 10 minutes before the end of cooking so it stays juicier.

NOTE: A 0.5–1 kg piece of pork needs 1.5–2 hours after it comes to a boil. Pork in pieces cooks in 40–50 minutes.
Step 3:

Batter: Mix the milk with the water, add the flour in small amounts, and stir well so there are no lumps. To simplify and speed this up, I do it with a mixer. Then beat in the eggs and add the salt, sugar, and vegetable oil. Mix thoroughly again until smooth. NOTE: Feel free to add all 800 g of flour at once, then add a little more if needed until you reach the right consistency — like thin sour cream. I ended up with 4 liters of batter.
Step 4:

Cook thin crêpes. No oil! (though it depends on your pan). Cook them over low heat, a bit below medium — until golden on one side, and just a couple of seconds on the other.

NOTE: If the crêpes tear or are hard to flip, add a little more flour. And if the batter seems too thick, thin it with milk or water (just a little at a time — don't overdo it ;))
Step 5:

While you cook the crêpes, you can prep the fillings. Peel all the onion, finely chop it, and sauté it in vegetable oil until golden. Grate the cheese on the large holes of a box grater.
Step 6:

Grind the cooked meat through a meat grinder with a fine plate (hot or cold, it doesn't matter). Add half the sautéed onion and ½ cup of broth to the meat and mix well.

NOTE: If the meat mixture seems a bit dry, add a little more broth so it becomes nice and "moist."
Step 7:

Cool the cooked chicken bones/backs and pick the meat off the bones (it's best not to use the skin in the filling). Add the remaining sautéed onion and the broth to the meat and mix well.
Step 8:

Once all the crêpes are cooked (I usually get 44–48), start filling them. Take the meat filling and place 1 tablespoon on the golden side of a crêpe, near one edge. Roll it twice into a tube, fold in the side edges (left and right) so they don't overlap, then finish rolling into a tube. Do this with half the crêpes.
Step 9:

Now for the second filling. Since there are two kinds, the crêpes need to look a little different, so we'll fold the chicken ones a bit differently — into more of a square shape. Place the filling on the golden side too, but farther from the edge and in a more square shape (1 tablespoon as well). Top with a little cheese. Roll it twice, then fold in the side edges overlapping this time, and finish rolling.
Step 10:

In the end, as you can see in the photo, you can tell the crêpes apart! Stack them neatly in a pot and keep them in the fridge until you eat them. The crêpes keep for 4–5 days. Right before serving, fry them, covered, on both sides until golden. But fry them over low heat, or the crêpe will brown before the filling has had time to warm through.

This time I ended up with 46 crêpes — 24 with meat, 20 with chicken, and 3 got eaten along the way.