Savory Crepes (Meat and Mushroom Nalesniki) Recipe

Savory Crepes (Meat and Mushroom Nalesniki) Recipe: This delicious savory crepes recipe features a perfect combination of ground pork and mushrooms wrapped in a light, golden crepe. Perfect for lunch, dinner, or a cozy brunch, these meat and mushroom nalesniki are packed with flavor and easy to make. The filling is made with tender pork, sautéed mushrooms, and hard-boiled eggs, all seasoned to perfection. This recipe also includes tips on making the best crepes, how to store leftovers, and variations for different dietary needs. Whether you’re new to making crepes or a seasoned pro, this hearty dish will impress your family and guests. Don’t forget to serve them with a dollop of sour cream or a light side salad for a complete meal. Perfect for those seeking savory crepes or a Russian stuffed crepes recipe.

Ingredients

For the Crepes:

• ½ cup lukewarm water
• 1 cup milk
• 4 large eggs
• 4 tbsp unsalted butter, melted (plus extra for sautéing)
• 1 cup all-purpose flour (or ½ cup whole wheat flour and ½ cup all-purpose)
• ¼ tsp salt

For the Meat and Mushroom Filling:

• 1 to 1.25 lbs ground pork
• ¾ to 1 lb mushrooms, sliced
• 3 hard-boiled eggs
• Salt and pepper, to taste
• 1 tbsp real mayonnaise or 1 tbsp water
• 1 small/medium onion, finely chopped

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Instructions

Preparing the Meat and Mushroom Filling:

1. Boil the hard-boiled eggs in a small pot until fully cooked. Once done, place them in cold water to cool, then peel the eggs.
2. Sauté the ground pork in a pan with ½ tsp salt and ¼ tsp pepper over medium-high heat until browned and cooked through. No oil is needed. Remove the pork and set it aside in a large mixing bowl.
3. In the same skillet, sauté the mushrooms and onions with ½ tsp salt and ¼ tsp pepper until softened. Add to the mixing bowl with the cooked pork.
4. Chop the boiled eggs in half for easier grinding, then add them to the mixing bowl with the other ingredients.
5. Push all of the filling ingredients through a meat grinder using a medium blade, or use a food processor for a smoother consistency.
6. Stir in 1 tbsp mayonnaise (or water) to make the filling more spreadable and easy to work with.

Making the Crepes:

1. In a blender, combine all the crepe ingredients in the following order: ½ cup lukewarm water, 1 cup milk, 4 eggs, 4 tbsp melted butter, 1 cup flour, and ¼ tsp salt. Blend until smooth and well combined.
2. Heat a non-stick skillet over medium heat and melt a small dot of butter in it. Repeat the process for two skillets to make the crepes faster.
3. Pour enough batter to cover the bottom of the pan and swirl it around to coat evenly. If you get any small gaps, fill them with more batter.
4. Once the bottom of the crepe is golden, flip it carefully using a sharp-edged spatula to get under the crepe. Cook until the other side is golden and then remove the crepe onto a cutting board.
5. Repeat with the remaining batter, using a dot of butter each time. Avoid stacking hot crepes on top of each other to prevent them from sticking.
6. Once the crepes are cool or at room temperature, stack them.

Assembling the Nalesniki:

1. Spread a thin layer of the meat and mushroom filling onto each crepe.
2. Roll up the crepes and cut them in half if desired.
3. Refrigerate any leftover crepes that won’t be served immediately. They can be stored in the fridge for up to one week.

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Tips

• To make the crepes extra smooth, use a blender to combine the ingredients.
• When flipping crepes, use a sharp-edged spatula to ensure you get under the edges easily.
• Let the crepes cool completely before stacking them to avoid sticking.

Variations and Substitutions

• You can substitute the ground pork with other meats such as ground beef or chicken for a different flavor.
• For a vegetarian version, try using sautéed vegetables like spinach, kale, or a mix of mushrooms.
• Add cheese to the filling for a richer taste.

FAQs

Can I use store-bought crepes? Yes, you can use pre-made crepes if you are short on time. However, homemade crepes add a fresher taste and better texture.

How do I store leftover crepes? Store the crepes in an airtight container in the fridge for up to 7 days. You can reheat them on a skillet or in the microwave.

Can I freeze the crepes? Yes, you can freeze the assembled crepes. Place parchment paper between each crepe to prevent sticking, and freeze in a zip-top bag for up to 3 months.

Serving Suggestions

• Serve these savory crepes with a dollop of sour cream or a side of fresh salad for a complete meal.
• They also pair beautifully with a light vegetable soup for a comforting dinner.

Why You’ll Love This Recipe

These Savory Crepes (Meat and Mushroom Nalesniki) are a delicious and versatile meal, perfect for any occasion. With a crispy, buttery crepe and a flavorful, savory filling, they bring a wonderful combination of textures and tastes. Whether served for brunch, lunch, or dinner, this recipe is sure to become a family favorite! The hearty filling of pork, mushrooms, and boiled eggs makes for a satisfying dish, while the homemade crepes elevate the experience to a whole new level.