Tuesday, November 26, 2013

Black Friday Crepe Filling Recipe: Savory Meat and Mushroom Nalesniki by Natasha's Kitchen

It's hard not to be bombarded with Black Friday commercials. But if you are gearing up to wait in line for x amount of hours, in the blistering cold, for a new flat screen TV, we have some advice on how to stave off frigid weather and control hunger pangs.
  1. Scout out malls with less foot traffic and fewer cars.
  2. Carry a messenger bag (or anything resembling one) so you can protect your credit cards and cash against theft.
  3. Survey stores ahead of time and know the closest registers to get in and to get out of.
  4. Bring water bottles! It's important to stay hydrated when it comes to grabbing the best deals. 
  5. Safety is found in numbers. Stake out with friends or family.
  6. Bring an anonymous brown bag so you won't be able to advertise your merchandise.
  7. Have a protein-enriched snack to rejuvenate you during your Black Friday mission. 
What gets shoppers most, midway from their ongoing search for the perfect iPad, is hunger pangs. Running around inside stores, fighting off burly shoppers, and finding that perfect holiday item can wear you out--- which is why we found the perfect crepe recipe to keep you going for the rest of the night. 


Natasha's Kitchen, an acclaimed foodie website that features home-style recipes, has this delicious Meat and Mushroom Nalesniki recipe that will make you forget about the biting cold, and angry crowds. 

Ingredients:
  • 1-1.25 lbs ground pork (you can also use chicken, lamb, or beef)
  • 3/4-1 lbs mushrooms, sliced
  • 1 medium onion, finely chopped
  • 3 hard-boiled eggs
  • Salt and pepper
  • 1 tablespoon real mayonnaise OR tablespoon water
  • 1 small/medium onion, finely chopped
  • Ready-to-serve CREPiNi Naked Crepes
Instructions:
  1. Boil eggs in a small pot until it is fully cooked through.  Later place them in cold water as a way to cool them down then remove the shells.
  2. Sautée meat with 1/2 tsp salt and 1/4 tsp pepper over medium high heat. Make sure the meat is lightly browned and fully cooked--- You don't really need any oil to cook the meat. Then remove the cooked meat into a large mixing bowl.
  3. In the same skillet, over medium/high heat, sautée mushrooms and onions with 1/2 tsp salt and  with 1/4 tsp pepper. When veggies are cooked, add them to the mixing bowl. 
  4. Add 3 boiled eggs to the bowl (cut them in half so they go through the meat grinder more easily).
  5. Push all of your filling ingredients through the meat grinder using the medium blade setting.
  6.  If your spread is a bit dry, stir in 1 tbsp mayo OR water to make it a little more viscous. 
  7.  Spread  your meat and veggie mixture, evenly and thinly, on the crepe.
  8. Roll the crepes and cut it in half.
  9. When you serve your crepes, make sure you melt about 1 tablespoon of butter on a skillet and sautée the filled crepes on medium heat until golden brown on both sides.  Be careful not to burn them since they don't take too long to cook. By the way, they taste great with sour cream!
Comment below if you tried this recipe and share your photos on our Facebook page!

Crepini, LLC produces all natural crepes that are vegetarian-friendly, nut free, and Kosher certified. Our crepes are made fresh-to-order, and are available for wholesale, retail, and food service in North America. Visit our website here and follow us on Facebook and Twitter for company updates and more recipe ideas.