Savory Crepes

By Tracy

10 Person

35 Minutes

0 Calories

Looking for delicious savory crepe recipes? This savory, meat and onion filled blini are an iconic part of the Russian cuisine. This savory crepe recipe I’m sharing has been used for many years by my mother and grandmother. Serve these with a side of sour cream and fresh dill for a genuine taste!

Ingredients

Topping

1/2 large onion, sliced into rings
sour cream

Filling

2 cloves garlic
1/2 tsp. ground black pepper
1 tsp. salt
1 egg
1 large onion, diced
1 pound ground pork

Crepes

1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tbsp. sugar
5 large eggs, at room temperature
2 tbsp. butter, melted
2 cups milk, at room temperature

Method

01

Prepare the blini (crepes) first. It's important to have all your ingredients at room temperature to avoid clumps from forming in your batter. In a large bowl, whisk together the eggs, milk, butter, sugar, and salt until smooth. Whisk in the flour until no clumps remain.
02

Preheat an 8-inch frying pan over medium/high heat and grease lightly with 1 tablespoon canola oil - use a paper towel to spread the oil evenly. Once the pan is very hot, add approximately 1/2 cup batter to the pan and tilt pan to spread the batter evenly.
03

Cook for 1 minute or until edges turn golden brown, then turn and cook for an additional minute. Remove onto a plate and repeat with the remaining batter.
04

To prepare to fill, preheat a large saute pan over medium/high heat and add several tablespoons of canola oil. Saute diced onion and garlic until translucent and browned. Remove from pan into a large bowl.
05

Into the same pan, add the ground pork and additional oil if needed. Season with salt, pepper. Saute until browned and then combine with the onion. Add the egg into the bowl and stir to combine.
06

Place approximately 1/3 cup of the filling onto the center of each crepe, fold the bottom into the center, then fold over the sides and roll up the crepe into an eggroll shape. Set aside.
07

Heat a large saute pan over medium/high heat and add a tablespoon of canola oil. Add the remaining 1/2 onion to the pan and saute until translucent and lightly browned. Remove into a bowl and set aside.
08

Use the same pan, turn the heat down to medium and add several tablespoons of canola oil. Place the filled blini seam side down first and fry over medium heat until nicely browned, turning once.
09

Remove from pan and serve warm with sour cream and sauteed onion.

Related Tags

Healthy Recipes

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Crepe Recipes

Savory Crepes

4.1

( By Tracy )

01 Information

Grade medium
Serving 10 servings
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

Topping

1/2 large onion, sliced into rings

sour cream

Filling

2 cloves garlic

1/2 tsp. ground black pepper

1 tsp. salt

1 egg

1 large onion, diced

1 pound ground pork

Crepes

1 1/4 cups all-purpose flour

1/2 tsp. salt

1/2 tbsp. sugar

5 large eggs, at room temperature

2 tbsp. butter, melted

2 cups milk, at room temperature

03 Method

Step 1

Prepare the blini (crepes) first. It's important to have all your ingredients at room temperature to avoid clumps from forming in your batter. In a large bowl, whisk together the eggs, milk, butter, sugar, and salt until smooth. Whisk in the flour until no clumps remain.

Step 2

Preheat an 8-inch frying pan over medium/high heat and grease lightly with 1 tablespoon canola oil - use a paper towel to spread the oil evenly. Once the pan is very hot, add approximately 1/2 cup batter to the pan and tilt pan to spread the batter evenly.

Step 3

Cook for 1 minute or until edges turn golden brown, then turn and cook for an additional minute. Remove onto a plate and repeat with the remaining batter.

Step 4

To prepare to fill, preheat a large saute pan over medium/high heat and add several tablespoons of canola oil. Saute diced onion and garlic until translucent and browned. Remove from pan into a large bowl.

Step 5

Into the same pan, add the ground pork and additional oil if needed. Season with salt, pepper. Saute until browned and then combine with the onion. Add the egg into the bowl and stir to combine.

Step 6

Place approximately 1/3 cup of the filling onto the center of each crepe, fold the bottom into the center, then fold over the sides and roll up the crepe into an eggroll shape. Set aside.

Step 7

Heat a large saute pan over medium/high heat and add a tablespoon of canola oil. Add the remaining 1/2 onion to the pan and saute until translucent and lightly browned. Remove into a bowl and set aside.

Step 8

Use the same pan, turn the heat down to medium and add several tablespoons of canola oil. Place the filled blini seam side down first and fry over medium heat until nicely browned, turning once.

Step 9

Remove from pan and serve warm with sour cream and sauteed onion.

04 Author