Savory Crepes With Meat Filling

Savory Crepes are so versatile. You can come up with so many different variations for yummy fillings. This is my favorite. I usually use cooked chicken after I make Chicken Broth. This time I cooked a huge amount of Pulled Pork and made these crepes as another great dinner variation.

Crepes are a perfect make ahead meal. You can do all the prep work when you have a little bit of time and then all you have to do is warm them up until they are golden. This is an excellent breakfast option, but we also eat them for dinner too. The crisp and golden exterior pairs awesomely with the tender crepes and the filling is meaty and juicy. I love serving these crepes with sour cream, but you can also use Adzhika or Ranch dressing.

Serves: 20-25 crepes

Ingredients

Crepes:

• 4 eggs
• 1½ cups milk
• 1 cup water
• 6 Tablespoons butter, melted
• ½ teaspoon salt
• 2 cups flour

Filling:

• 5 cups cooked meat, pulled pork, beef, chicken
• ½ Tablespoon butter
• 1-2 onions, finely chopped
• 6 hard boiled eggs, finely grated
• sour cream, to serve with the crepes
• salt and pepper
• oil, for cooking the crepes

Instructions

Place all the ingredients for the crepes, eggs, milk, water, butter, salt and flour in a blender and mix until well combined. You can also use a whisk to mix it together. Place in the refrigerator and chill for at least 1 hour.
Heat a nonstick skillet on medium heat. Spread a bit of oil around the skillet using a paper towel. Pour about ¼ cup of batter into the hot skillet and tilt the skillet, shaking it slightly until the batter spread evenly around the skillet. Cook for about a minute, until slightly golden, flip the crepe over and cook for another 30 seconds on the second side.
Continue with the rest of the batter. Place the crepes on a round plate. Keep them wrapped in aluminum foil. This will keep the edges of the crepes from becoming hard.
Place about ¼ cup (a little bit less) of filling in the center of a crepe, and form it into a cylindrical shape .
Melt the butter in a skillet, add the onion, season with salt and cook until the onions are tender and slightly golden.
Mix the ingredients for the filling in a bowl.
Take the sides of the crepe on the left and right and fold them over the edges of the filling.
Take the bottom part of the crepe and bring it over filling and folded sides of the crepe. Roll the crepe around the filling.
Heat ½ Tablespoon of oil in a nonstick skillet on medium heat. Add the crepes. Cook until golden brown on both sides. Serve with sour cream, adzhika or Ranch dressing.

Source:

http://www.olgasflavorfactory.com/appetizers/savory-crepes-with-meat-filling/