Blinchiki with meat offer the perfect balance of tender crepes and rich, savory filling. The thin pancakes are soft and flexible, while the seasoned meat inside delivers comforting flavor in every bite.
This recipe is also ideal for meal prep. You can prepare the crepes and filling ahead of time, assemble them when ready, and lightly fry before serving. They freeze beautifully, making them a convenient make-ahead option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crepes: 2 cups milk 2 large eggs 1 ½ cups all-purpose flour 2 tablespoons vegetable oil ½ teaspoon salt ½ cup water (if needed for thinning batter)
For the meat filling: 1 pound ground beef or a mix of beef 1 small onion, finely chopped 2 tablespoons oil or butter Salt, to taste Black pepper, to taste 1 tablespoon chopped fresh parsley (optional)
For cooking: 2–3 tablespoons butter or oil for frying
Directions
In a large bowl, whisk together milk and eggs. Gradually add flour and salt, whisking until smooth. Stir in vegetable oil. If the batter is too thick, add a little water until it reaches a thin, pourable consistency.
Heat a lightly oiled nonstick skillet over medium heat. Pour a small amount of batter into the pan, swirling to coat the bottom evenly.
Cook for about 1 minute, until the edges lift easily, then flip and cook another 30 seconds. Transfer to a plate and repeat with remaining batter.
For the filling, heat oil or butter in a skillet over medium heat. Sauté the chopped onion until soft and translucent.
Add the ground meat, breaking it apart with a spoon. Cook until fully browned and no longer pink.
Season with salt, black pepper, and parsley if using. Remove from heat and let cool slightly.
Place a spoonful of meat filling along the lower third of each crepe. Fold in the sides and roll tightly into a log shape.
Heat butter or oil in a skillet over medium heat. Place the filled blinchiki seam-side down and cook until golden brown on both sides.
Use ground chicken or turkey instead of beef for a lighter version. Add sautéed mushrooms to the meat mixture for extra depth of flavor. Mix in a spoonful of sour cream to the filling for added richness. Top with a dollop of sour cream or yogurt before serving. Bake assembled blinchiki in the oven with a light brush of butter for a hands-off finish.
Storage/Reheating
Store cooked blinchiki in an airtight container in the refrigerator for up to 4 days.
To reheat, pan-fry gently over medium-low heat until warmed through, or bake at 350°F (175°C) for about 15 minutes. They can also be microwaved, though pan-frying helps maintain a crisp exterior.
For freezing, place cooled blinchiki in a single layer, then transfer to a freezer-safe container. Freeze for up to 2 months. Reheat directly from frozen in a skillet or oven.
FAQs
What are blinchiki?
Blinchiki are thin, crepe-like pancakes that can be filled with sweet or savory fillings.
Can I make the crepe batter ahead of time?
Yes, the batter can be refrigerated for up to 24 hours before cooking. Stir well before using.
Why are my crepes tearing?
The batter may be too thin, or the crepes may not be cooked long enough before flipping.
Can I bake instead of fry the filled blinchiki?
Yes, place them seam-side down in a baking dish, brush with butter, and bake until heated through and lightly golden.
What type of meat works best?
Ground beef or a mix of beef and pork provides the best flavor and texture.
Can I make them dairy-free?
Yes, use a plant-based milk alternative and oil instead of butter.
How do I prevent lumps in the batter?
Whisk gradually and thoroughly when adding flour, or use a blender for a smooth consistency.
Can I serve them without frying after filling?
Yes, but frying adds a golden, slightly crisp exterior and enhances the flavor.
Are blinchiki the same as crepes?
They are very similar in texture and preparation, though traditionally associated with Eastern European cuisine.
What can I serve with blinchiki?
They pair well with sour cream, fresh herbs, a light salad, or pickled vegetables.
Conclusion
Blinchiki with meat are a comforting and versatile dish that combines delicate crepes with a flavorful, savory filling. Whether enjoyed fresh from the skillet or prepared ahead for convenience, they bring warmth and tradition to the table. With their satisfying texture and rich taste, these stuffed pancakes are sure to become a favorite in your kitchen.
These Blinchiki with Meat are delicate, thin crepes filled with a savory ground beef and onion mixture, then lightly pan-fried until golden. This traditional Eastern European dish is comforting, freezer-friendly, and perfect for meal prep. Soft, flavorful, and satisfying, these stuffed crepes make an ideal family dinner or make-ahead meal.
Ingredients
For the Crepes:
2 cups milk
2 large eggs
1 ½ cups all-purpose flour
2 tablespoons vegetable oil
½ teaspoon salt
½ cup water (if needed, for thinning batter)
For the Meat Filling:
1 pound ground beef or beef
1 small onion, finely chopped
2 tablespoons oil or butter
Salt, to taste
Black pepper, to taste
1 tablespoon chopped fresh parsley (optional)
For Cooking:
2–3 tablespoons butter or oil for frying
Instructions
In a large bowl, whisk together milk and eggs. Gradually add flour and salt, whisking until smooth. Stir in vegetable oil. Add water if needed to achieve a thin, pourable batter.
Heat a lightly oiled nonstick skillet over medium heat. Pour a small amount of batter into the pan, swirling to coat evenly.
Cook for about 1 minute until edges lift easily, flip, and cook another 30 seconds. Transfer to a plate. Repeat with remaining batter.
For the filling, heat oil or butter in a skillet over medium heat. Sauté onion until soft and translucent.
Add ground meat, breaking it apart, and cook until fully browned.
Season with salt, black pepper, and parsley if using. Remove from heat and allow to cool slightly.
Place a spoonful of filling along the lower third of each crepe. Fold in sides and roll tightly into a log.
Heat butter or oil in a skillet. Cook filled blinchiki seam-side down until golden brown on both sides.
Serve warm.
Notes
The batter should be thin for soft, flexible crepes.Let the meat filling cool slightly before assembling to prevent tearing.Frying after filling adds flavor and a lightly crisp exterior.Blinchiki freeze exceptionally well for future meals.
