Benderniki

Name: Benderniki
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12
Ingredients: Whole milk 1.1 cups; Eggs 2; Type 00 flour 0.8 cup; Vegetable oil ½ tbsp; Fine salt 1 tsp; Butter (for cooking) 0.7 tbsp; Ground chicken 0.66 lb; Scamorza (provola) cheese 3.5 oz; White onions 1; Butter 0.7 tbsp; Fine salt 1 pinch; Black pepper 1 pinch

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Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Makes: 12 pieces
Cost: Average

PRESENTATION

Recipe by
Andriana Kulchytska

Benderniki are such a staple on Ukrainian tables, really bringing that genuine comfort to every meal. These Ukrainian meat crepes? They're all about that satisfying combo of a crispy outer layer and a super tender inside, packed with juicy minced meat and gooey cheese. You know, people in Ukraine make them by rolling up a mix of meat and cheese in thin, light crepes, then pan-frying them until you get that perfect golden crust. It's the kind of dish that feels both hearty and familiar, perfect for sharing with friends or family around the table. Every bite gives you this awesome blend of moist filling and just enough crunch. Seriously, you can see why these meat-filled pancakes are such a hit. You might find similar dishes like nalysnyky or blinchiki with meat, but the benderiki recipe? It stands out because of that stringy cheese and the way the edges get all crispy and satisfying.

Across Ukraine, different regions might add their own twist. But here's the thing: the basics stay the same—simple, real ingredients, and plenty of flavor. People just love serving these savory crepes* as either a main dish or a starter. Kids and adults both get hooked from the first bite. And here's why they work at a family dinner or even at bigger gatherings. There's just something about the mix of flavors that makes them so easy to enjoy. If you’re curious about traditional Ukrainian dishes or want to dive into more of Ukrainian cuisine, benderniki are a pretty good place to start. They’re filling without being too heavy, and you can even dip them in sour cream—super tasty—or pair them with a salad for an extra boost. These little meat-filled pockets are really one of those things that show off why people keep coming back to Eastern European recipes**. And they're warm, tangy, and always hit the spot. And look, every homemade batch just feels a bit special, carrying on the genuine tradition of Ukrainian home cooking. Whether it's a cozy evening at home or a festive gathering, benderniki bring a touch of Ukrainian warmth to your table. Can't go wrong with that.

INGREDIENTS

for 6 crepes: Whole milk 1.1 cups (250 g); Eggs 2; Type 00 flour 0.8 cup (100 g); Vegetable oil ½ tbsp (10 g); Fine salt 1 tsp; Butter 0.7 tbsp (10 g) - (for cooking)

for the filling: Ground chicken 0.66 lb (300 g); Scamorza (provola) cheese 3.5 oz (100 g); White onions 1; Butter 0.7 tbsp (10 g); Fine salt 1 pinch; Black pepper 1 pinch

Preparation

How to prepare Benderniki

To prepare the benderniki, start with the crepe batter: break the eggs into a bowl, then add the salt 1, the flour 2, and mix with a whisk 3.

Combine with the milk 4 and the oil 5 and mix again until you get a smooth and lump-free batter 6.

Butter a non-stick pan of 8-9 inches 7, and once hot, pour a ladle of batter in the center 8. Cook over medium heat for 1-2 minutes; when the edges start to lift, gently flip the crepe with a spatula 9.

Continue cooking on the other side for another 1-2 minutes 10. Stack the crepes as they are cooked; with these quantities, you will get 6 11. Set aside and move on to the filling: clean and finely chop the onion 12.

Melt the butter in a pan, add the onion and let it sauté for a couple of minutes 13. Add the ground meat 14, salt, and pepper to taste 15.

Cook over medium heat for about ten minutes, breaking up the meat with a spoon 16 until it is well cooked 17. At this point, cut the cheese into thin slices 18.

You are ready to assemble the benderniki: cut the crepes in half 19, then place a spoonful of filling at the end of a half crepe 20 and lay the cheese on top 21.

Fold the end of the crepe over the filling to form a triangle 22 and continue folding in this way until you reach the other end 23. Finally, tuck the edges inside to seal the bundle 34. Repeat the procedure to form 12 benderniki in total.

Now melt the butter in a non-stick pan, place the bundles 25 and brown them over high heat for 1-2 minutes on each side 26. Your benderniki are ready to enjoy while still hot 27!

Storage

The benderniki can be stored in the refrigerator for 1-2 days.

You can freeze them once assembled and let them thaw in the refrigerator before browning them in the pan.

Tip

The filling for the benderniki we suggested is the typical one, but there are many homemade variations: pork, chicken, different cheeses (including ricotta or feta), and vegetarian fillings like potatoes, mushrooms, or cheese!

For the translation of some texts, artificial intelligence tools may have been used.

Benderniki

PRESENTATION

INGREDIENTS

How to prepare Benderniki

Storage

Tip

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