Crepes with Meat Filling

These savory stuffed crepes are hearty, comforting, and easier to make than they may seem. The key is planning ahead — the filling can easily be prepared in advance. And of course, crepes are always best when still warm, straight from the pan. I’ve been making these crepes using the same recipe for many years and always come back to it because it never fails. The meat filling is also very versatile — it works perfectly for savory pies, pastries, or even Navy-style navy pasta

Over the years I’ve found a few ways to make this recipe easier and faster. For example, I mix the crepe batter in a stand mixer — I simply add all the ingredients into the bowl and let the mixer do the work. I also cook the crepes on two pans at the same time, and usually prepare the filling in advance 

Crepes

Ingredients (for 24 crepes)

• 1.5 cups flour (190 g)

• 1 cup water (240 ml)

• 1 cup milk (240 ml)

• 3 eggs

• 1 tbsp sugar

• 1 tbsp vegetable oil

• extra vegetable oil for frying

Steps

1. Beat the eggs with sugar

2. Add water, milk, and oil

3. Gradually add the flour, mixing constantly to avoid lumps

4. Cook the crepes on a hot lightly oiled pan for about 1 minute per side

Filling

Ingredients

• 500 g pork

• for the broth: 1 onion, 1 celery stalk, 1 carrot, bay leaf, salt, pepper

• 2 large onions

• vegetable oil + butter for frying

• salt and pepper to taste

Steps

1. Cook the meat broth (cover the meat with cold water, add the vegetables and spices, bring to a boil, and simmer over low heat until the meat is fully cooked. I used an Instantpot and it took about 15 minutes)

2. While the broth is cooking, dice the onions and sauté in vegetable oil until translucent

3. Add a small piece of butter and continue cooking until the onions turn golden

4. Remove the meat from the broth and grind it using a meat grinder

5. Add the fried onions to the meat

6. Add 1/4–1/2 cup broth so the filling is not dry

7. Place the meat filling in the center of each crepe and roll it up

8. Fry the filled crepes on a lightly oiled pan on both sides until golden brown