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Crepes with meat
1
There are dishes that are made for a “warm home” — even if it's gloomy outside and you've had a tough day. Crepes with meat are just like that: thin pancakes with a juicy filling inside and a light brown crust on top after being heated in a pan or oven. They can be served with broth, sour cream, or on their own — and this is one of those cases where “just one more” appears on the plate by itself.
Below is the most popular “homemade” approach: thin pancakes made with milk + meat filling with onions, which we make tender rather than dry (with a little secret — add a little broth).
Variations
1) Chicken/pork/beef — choose what you like. Chicken is lighter, pork is juicier, beef gives a “brothy” taste.
2) Triangles or rolls — triangles are convenient for quick frying, rolls are a “classic serving.”
3) Baked in sour cream — place the pancakes in a baking dish, lightly grease with sour cream, and heat for 10–15 minutes: the result is tender and festive.
Secrets of tenderness and taste
1) The dough should rest for at least 10–15 minutes — the flour will “open up” and the pancakes will be elastic, without torn edges.
2) The filling should not be dry: add 2–3 tablespoons of broth/water or a spoonful of sour cream — and the meat will become soft and “plastic.”
3) It is better to fry pancakes for nalysnyky until they are lightly golden, without overcooking them — then they will roll up easily and will not crack.
Tips on ingredients
It is advisable to sift the flour — this will make the pancakes lighter. Onions for the filling are a must: they give a sweet ‘homemade’ aroma. If the meat is already boiled (left over from soup), this is ideal: it will be quicker and tastier.
Small culinary nuances
Do not pour too much batter into the pan: a thin layer is better — then the pancake will be elastic and roll up nicely. When folding, place the filling closer to the edge — this will make the roll dense and neat.
Ingredients for the recipe
Ingredients
Khutorok Premium Wheat Flour 1kg
250 g
Galychyna Pasteurized Milk 2.5% 870g
650 ml
Kvochka Homemade Chicken Eggs C0 10pcs
3 pcs
White Sugar
1 tsp
Sarcara Product Rock Salt 1kg
pinch
Shhedryj Dar Refined Sunflower Oil 500ml
40–50 ml (and a little for greasing the pan)
Boneless Pork Neck
500 g
Onion
1 pc
Kamis dry bay leaf 5g
1 pc
Pripravka Himalayan Pink Salt with Mix of Peppers 200g
to taste (for filling)
Preparation steps
01
Prepare the meat — If the meat is raw: place it in a saucepan, cover with water, add bay leaves, and cook until tender. ⏱ 50–90 min. Guide: the meat should be easy to pierce with a fork and pull apart into fibers.
02
Dough base — Whip the eggs with sugar and salt until light and foamy. ⏱ 2–3 min. Guide: the mixture will lighten in color and bubbles will appear.
03
No lumps — Pour in about a third of the milk, add the flour, and mix thoroughly. Add the rest of the milk and oil. ⏱ 4–6 min. Guideline: the dough is smooth, runny, and flows easily in a ribbon.
04
Resting the dough — Leave the dough for 10–15 min. ⏱ 10–15 min. Guideline: after resting, the dough becomes more “silky” and the pancakes are easier to fry.
05
Frying pancakes — Heat the pan, lightly grease with oil (only at the start or as needed). Fry thin pancakes on both sides. ⏱ ~1 min/side. Guideline: the edges dry out, the pancake flips easily.
06
Filling — Chop the boiled meat (meat grinder/blender). Separately, fry the finely chopped onion until golden brown, mix with the meat, season with salt and pepper. If necessary, add a little broth to make the filling juicy. ⏱ 10–15 min. Guideline: the filling should hold together in a lump, but not be “dry crumbs.”
07
Assembly — Place 1–1.5 tablespoons of filling on a pancake and roll it up into a roll or envelope/triangle. ⏱ 10–15 min. Guideline: the seams hold together and the filling does not fall out.
08
Finishing touch — For the “perfect homemade taste,” quickly heat the pancakes in butter or in the oven. ⏱ 5–10 min. Guideline: lightly browned, with a buttery aroma and a soft, warm center.
09
Tip⏱ If you want maximum juiciness, add 2–3 tablespoons of broth to the filling and stir. And if you like it “like in the cafeteria,” make triangles and fry them until crispy.
Where to order ingredients
Select the required ingredients in one of the stores
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