Description
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:
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2 cups milk
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2 large eggs
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1 ½ cups all-purpose flour
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2 tablespoons vegetable oil
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½ teaspoon salt
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½ cup water (if needed, for thinning batter)
For the Meat Filling:
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1 pound ground beef or beef
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1 small onion, finely chopped
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2 tablespoons oil or butter
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Salt, to taste
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Black pepper, to taste
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1 tablespoon chopped fresh parsley (optional)
For Cooking:
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2–3 tablespoons butter or oil for frying
Instructions
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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.
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Heat a lightly oiled nonstick skillet over medium heat. Pour a small amount of batter into the pan, swirling to coat evenly.
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Cook for about 1 minute until edges lift easily, flip, and cook another 30 seconds. Transfer to a plate. Repeat with remaining batter.
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For the filling, heat oil or butter in a skillet over medium heat. Sauté onion until soft and translucent.
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Add ground meat, breaking it apart, and cook until fully browned.
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Season with salt, black pepper, and parsley if using. Remove from heat and allow to cool slightly.
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Place a spoonful of filling along the lower third of each crepe. Fold in sides and roll tightly into a log.
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Heat butter or oil in a skillet. Cook filled blinchiki seam-side down until golden brown on both sides.
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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.
