4 from 1 vote
Meat Stuffed Crepes Crisped up in Butter
Prep Time
15 mins
Cook Time
20 mins

Homemade crepes filled with meat filling. A classic Russian/Ukrainian recipe. 

Course: Breakfast, Side Dish
Cuisine: Russian, Ukrainian
Keyword: crepes, meat crepes
Servings: 10 servings
Calories: 370 kcal
Author: Marina | Let the Baking Begin
For Crepes/Nalisniki
  • 10 eggs
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 3 cups flour
  • 4 cups milk 1 liter
  • 50 milliliters oil
Meat Filling
  • 1/2 lbs Chicken Liver
  • 1/2 lbs Chicken Thighs
  • 1 medium onion peeled, cubed
  • 3-4 tablespoons cream or broth
  • Salt
  • Pepper
  1. In a bowl of an electric mixer fitted with a paddle attachment, mix together 10 eggs, 4 tbsp sugar, 1 tsp salt, and 3 cups flour until all flour is incorporated and the batter looks smooth, with no flour lumps, about 2 minutes.

  2. With the mixer still running on low speed, start adding 4 cups milk, stopping and scraping the bottom of the bowl, until full amount of milk is added. Once the batter looks smooth add 50 milliliters oil and mix for another minute or two. Cover the batter with plastic wrap and let rest in the fridge for about 30 minutes (it can easily stay in the fridge for a couple of hours if needed), letting the flour fully absorb the moisture. (Meanwhile, you can prepare the filling)

  3. Take the batter out of the fridge, quickly stir with a spoon for about 20 seconds.
  4. Put a nonstick skillet over medium-low heat and let it heat up. With a ladle or a measuring cup, pour the batter in the middle of the skillet and quickly swirl the it around letting the batter completely cover the bottom. The skillet should be covered in a thin layer of batter. Depending on how much batter you put, you’ll end up with either thick or thin crepes. Take a stick of butter, uncover half of it, then take the butter, touching the covered part, and quickly run it around the inner side of the skillet. Cover with lid. Cook for about 30-40 seconds. It is done when there is no visible, runny batter on the top.
  5. Run a thin spatula around the crape, freeing it from the skillet. Quickly invert the crepe onto a round plate. If it doesn’t come off right away, just give it a couple of seconds.
To make meat filling:
  1. Boil the chicken liver in a pot with water until cooked, constantly skimming the top, about 5 minutes after the water comes to a boil.
  2. To cook chicken thighs, place the meat in a pot, cover with water and let cook until meat is tender.
  3. Pass the chicken thighs and liver though a grinder or food processor.
  4. Sautee the onion in a skillet with some oil until golden, then add the sautéed onions to the meat mixture.
  5. Add salt & pepper to taste. Add enough cream or broth to make the filling somewhat moist, but not runny.
  1. Turn the crepes browned side down, place a tablespoon of filling at the end closer to yourself and spread it out a little. Flip the left side towards the middle then the opposite. Now fold the crepe 2-3 times away from yourself.
To serve:
  1. Place a dab of butter in a skillet and heat it over medium-high heat. Place the crepes folded side down and brown on each side until golden and crisp.
  2. Serve right away with a spoon of sour cream that’s thinned out with some cream.
Nutrition Facts
Meat Stuffed Crepes Crisped up in Butter
Amount Per Serving (10 g)
Calories 370 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 265mg88%
Sodium 383mg17%
Potassium 335mg10%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 10g11%
Protein 19g38%
Vitamin A 2908IU58%
Vitamin C 5mg6%
Calcium 146mg15%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.