Can I replace the eggs in the crepe?

Eggs are essential for the crepe. You could add milk, but the texture will change.

Why does my crepe tear when folding?

The crepe may not have been cooked enough or is too thin. Fry until firm and golden, and don't flip too early. You can also make it thicker by adding an extra egg.

Can I make it without butter?

Butter gives a crispy crust and rich flavor. You can use vegetable oil instead, but butter adds more taste.

What to serve with chebureks?

Perfect with sour cream, tomato sauce, garlic sauce, or just fresh herbs. Also great with a green salad.

Cheburek with cheese, sausage

Name: Cheburek with cheese, sausage
Total time: 30 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 110 g; Mayonnaise — 40 g; Sausages — 1 g; Hard cheese — 60 g; Butter — 30 g

40min

241g

Nutrition per 100g

442

These chebureks are a lifesaver when you crave something hearty and delicious but don't have time for dough. Instead of traditional dough, a tender egg crepe that cooks in minutes. Inside — juicy sausage and melted cheese, creating a perfect balance of flavors. Just 442 calories per serving — enjoy a crispy, flavorful cheburek that's incredibly easy to make. Perfect for a quick snack or a cozy dinner!

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WHAT YOU WILL NEED

From ingredients

5 products

Batter

Filling

For Frying

SIMPLE PROCESS

Step by step recipe

The secret to this recipe is frying the egg crepe correctly. Fry it over high heat without a lid so it browns on the bottom while the top stays slightly runny — this helps the filling bind. Chop the sausage finely and grate the cheese on a fine grater so it melts quickly. Fold the cheburek carefully, press with a spatula, and finish under the lid over low heat — this ensures even melting and a crispy crust. Follow these steps for perfect chebureks.

Step 1

Make the Batter

In a bowl, whisk 2 eggs (110 g) with mayonnaise (40 g) until smooth. Season with salt and pepper if desired.

Step 2

Heat the Pan

Place a non-stick skillet over high heat, melt the butter (30 g), and coat the bottom.

Step 3

Cook the Egg Crepe

Pour the egg mixture onto the skillet, spreading evenly. Fry over high heat without a lid for 2–3 minutes until the bottom is firm and golden. The top should remain slightly runny.

Step 4

Prep the Filling

While the crepe cooks, finely chop 1 sausage and grate 60 g of hard cheese finely.

Step 5

Assemble the Cheburek

Place the sausage and cheese on one half of the crepe. Fold the other half over, press with a spatula. Cover with a lid, reduce heat to low, and cook for 2 minutes until the cheese melts.

Step 6

Serve

Remove from the skillet, let rest for 1 minute, then cut in half and serve hot.

CHEF'S TIP

Choose Quality Sausages

Milk or cream sausages work best — they're juicy and pair well with cheese. You can also use other sausage products to your taste.

Grate Cheese Finely

Grate cheese on a fine grater so it melts quickly and evenly, creating a gooey texture. Hard cheeses like Parmesan or Gouda give the best results.

Don't Flip Too Early

Let the crepe brown well over high heat (2–3 minutes) before folding. Flipping too soon may cause the crepe to tear.

Serve Hot

Chebureks are best enjoyed immediately while the cheese is hot and stretchy. Serve with sour cream, ketchup, or garlic sauce if desired.

SUBSTITUTIONS

Add your taste

With Cooked Sausage Replace sausages with cooked sausage or ham — dice them and add to the cheese. The flavor becomes milder.
With Mushrooms Use sautéed mushrooms instead of sausage — a mushroom cheburek. Sauté the mushrooms until golden first.
With Herbs Add finely chopped fresh herbs (dill, parsley) to the filling for freshness and aroma.
With Chicken Use shredded cooked chicken breast instead of sausage — a more diet-friendly option.

HOW TO STORE

How to Store Chebureks

Best eaten fresh, but can be refrigerated in a sealed container for up to 1 day. Reheat in a dry skillet for 1–2 minutes per side or in the microwave (the crust will soften). Not suitable for freezing — the crepe becomes rubbery.

GOOD TO KNOW