1-First Step: Combine all crepe ingredients in a blender. Add 4 eggs, 1 ½ cups milk, 1 cup water, 6 tablespoons melted butter, ½ teaspoon salt, and 2 cups flour. Blend until completely smooth with no lumps remaining. The batter should have a thin, pourable consistency similar to heavy cream.

2-Second Step: Transfer the batter to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour. This chilling period is crucial because it allows the flour to fully absorb the liquids, resulting in a better texture. According to WebMD, eggs provide essential nutrients while also helping bind the batter together for a tender crepe.

3-Third Step: Heat a nonstick skillet over medium heat and lightly oil the surface. Pour approximately ¼ cup of batter into the center of the skillet. Quickly tilt and swirl the pan to spread the batter into an even, thin layer.

4-Fourth Step: Cook the crepe for about 1 minute until the edges begin to lift and the bottom turns golden. Use a thin spatula to flip the crepe carefully, then cook for an additional 30 seconds on the other side.

5-Fifth Step: Transfer cooked crepes to a plate and wrap them in aluminum foil immediately. This wrapping technique keeps the edges soft and pliable, preventing them from becoming brittle as they cool.

6-Sixth Step: Take your 5 cups of cooked meat and process it using a blender or meat grinder until finely ground. This creates a consistent texture that spreads easily inside the crepes. Using leftover cooked meats like pulled pork, beef, chicken, or turkey works beautifully and reduces food waste.

7-Seventh Step: Melt ½ tablespoon butter in a skillet over medium heat. Add 1-2 finely chopped onions with a pinch of salt and sauté until tender and slightly golden. The salt helps draw out moisture and encourages even browning.

8-Eighth Step: In a large bowl, combine the ground meat, sautéed onions, 6 finely grated hard-boiled eggs, and ¼ to ⅓ cup of broth. Mix everything thoroughly until well combined. The broth keeps the filling moist, while the grated eggs add a unique richness and texture. Season with salt and pepper to taste.

9-Ninth Step: Place one crepe on a clean work surface. Add approximately ¼ cup of the meat filling in the center, shaping it into a cylinder or log shape.

10-Tenth Step: Fold the left and right sides of the crepe over the filling. Then fold the bottom edge up and roll the crepe into a neat packet. Think of it like folding a burrito or envelope.

11-Final Step: Heat ½ tablespoon oil in a skillet over medium heat. Place the filled crepes seam-side down and cook until golden brown on both sides, about 2-3 minutes per side. Serve warm with sour cream, adzhika, or your favorite sauce.