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Stuffed pancakes with minced meat

Meat-Filled Crepes

Incredibly delicious, made from simple ingredients — breakfast for the whole family! Filled crepes are a great addition to any table on their own, even a holiday one. And with a meat filling they're even better. Make them with any kind of meat and serve them with sauce or sour cream! You can also freeze a batch for a quick snack later!

Julia M.

Recipe author

Composition / ingredients

Servings:

Eggs

Sugar

Milk

700

Salt

Baking soda

Flour

1.5

Vegetable oil

Pork

700

Onion

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 39 % 13 g

Carbohydrates 36 % 12 g

198 kcal

GI: 25 / 0 / 75

Cooking method

Step 1:

How do you make meat-filled crepes? Gather your ingredients. For crepes, everything should be at room temperature. Use large eggs. Flour can be all-purpose or a lower grade. I'm using pork for the filling, but you can make the filling from any kind of meat. If the meat is frozen, thaw it first at room temperature or in the microwave on the defrost setting.
Step 2:

To make the crepe batter, combine the eggs and sugar in a deep bowl. Then pour in a little vegetable oil and the milk. Whisk everything together.
Step 3:

Then add the sifted flour and baking soda to the batter. Mix everything well until smooth, with no flour lumps — a mixer works well for this. The batter should be thin. Judge the consistency yourself; you may need to add a bit more or less flour.
Step 4:

Cook the crepes in a crepe pan. Before the first one, lightly grease the pan with vegetable oil. Pour the batter onto the hot pan and swirl it into a thin, even layer over the whole surface.
Step 5:

Stack the finished crepes on a large plate and cover them with a lid. Why cover them? To keep the crepes from drying out.
Step 6:

To make the filling, cut the pork into pieces and run it through a meat grinder.
Step 7:

Heat a skillet until hot, pour in a little vegetable oil, and add the ground meat. Fry it for 3–5 minutes.
Step 8:

Peel the onion, rinse it in cool water, and finely chop it. Add the chopped onion to the meat in the skillet. Mix well, lower the heat a little, and fry everything together for another 15 minutes, stirring occasionally.
Step 9:

The filling will turn slightly golden, with a nice aroma of fried meat. Season it with salt and spices to taste. Let the finished filling cool a bit.
Step 10:

Spoon 1–2 tablespoons of meat filling onto one side of each crepe.
Step 11:

Fold in the sides and roll the crepe up like a wrap. Fill all the crepes with the meat filling the same way.
Step 12:

Serve right away, while they're hot. Enjoy!

Be prepared to use a little more or less flour than the recipe calls for. Go by the batter consistency you're after rather than an exact amount. To avoid mistakes, read up on flour and its properties!
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it begins to burn and form harmful compounds, including carcinogens. Most unrefined oils have a low smoke point; they hold a lot of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whenever you cook in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.