These meat‑filled crêpes are a beloved staple of Belarusian home cooking — thin, tender pancakes wrapped around a savory meat filling and pan‑fried to a golden crisp. They’re the kind of comforting dish that appears on family tables across Belarus, perfect for weekends, holidays, or any moment that calls for something cozy and homemade.

Ingredients:

• sugar	1 tablespoon
• salt	to taste
• vegetable oil	2 tablespoons
• onion	1 large
• water	200 ml
• flour	160 g
• milk	200 ml
• eggs	2
• Black pepper	0.5 teaspoon
• ground coriander	0.5 teaspoon
• ground meat	400-450 g
• dried garlic	0.5 teaspoon
• vegetable oil (for frying)	as needed

1. In a bowl, whisk together the eggs, sugar, and salt until smooth.

2. Add the milk and flour, mixing until the batter is lump‑free.

3. Gradually pour in the water while whisking.

4. Add 2 tablespoons of vegetable oil, mix well, cover, and let the batter rest for 40 minutes.

5. Peel and finely chop the onion.

6. Heat about 1 tablespoon of oil in a skillet over medium heat and sauté the onion for 3 minutes until soft.

7. Add the ground meat, salt, dried garlic, coriander, and black pepper.

8. Cook for 6–7 minutes, stirring occasionally, until the meat is fully cooked.

9. Heat a lightly oiled skillet over medium heat.

10. Pour a thin layer of batter and cook each crêpe for about 1 minute per side, until lightly golden.

11. Place about 1 tablespoon of the meat filling onto each crêpe.

12. Fold into an envelope shape.

13. Before serving, lightly fry the filled crêpes in a bit of oil for about 30 seconds per side, until golden and crisp.

SERVING IDEA

With sour cream: The classic Belarusian way — a generous spoon of cool, tangy sour cream balances the savory filling.

Meat‑Filled Crêpes (Blinchiki with Meat)