These Ground Beef Stuffed Crêpes are a simple, hearty, and delicious dish. Once stuffed, they are baked until crispy edges and melted cheese.
Ground Beef Stuffed Crêpes
Hi, my friends.
I have a very important message to deliver: Happy Friday! Although my weeks apparently are not extremely hectic, I always look forward to Fridays. After all, who does not?
I will keep it short and simple today as I know we don’t want to spend a lot of our time on weekends reading a boring (and long) blog post. Besides, who needs to talk when we have these Ground Beef Stuffed Crêpes? I certainly don’t!
You might (but most likely not) remember that I am a huge fan of crêpes. I do equally like both sweet and savory…but I probably like savory ones just slightly more. Well, I cannot reject crêpes served with either condensed milk or dulce de leche.
So far I have had some other similar ideas on the blog including these Butternut Squash Chicken Buckwheat Crêpes and Mushroom Ham Cheddar Buckwheat Crepes. There’s one little secret. I am going to make another savory version tomorrow. Will you promise to keep my secret safe?
You can whip this dish relatively quickly as you can make the crêpes while preparing the beef filling (Please note that the recommended amount of batter will result in having more crêpes you need for this skillet. However, I believe you will handle this problem professionally. I did. With a can of condensed milk). The final step is baking the crêpes in the oven until the edges are crisp and the cheese has melted. And here we go – a hearty and delicious lunch or dinner is waiting for you.
Just don’t forget to grab a glass of wine. That’s strongly recommended.
- 1 cup all-purpose flour, sifted (or might need a bit more)
- 1 cup milk
- 1 cup lukewarm water
- 2 tablespoons butter, melted
- 3 large eggs
- a good pinch of salt
- a tiny pinch of sugar
- butter/oil, for greasing
- about 1,5 pound of ground beef
- 1 medium onion, shopped (1 cup chopped)
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp fresh thyme
- 1 tsp herbs de provence
- 1 tsp smoked paprika
- salt and pepper, to taste
- 1/2 cup good quality tomato sauce / finely chopped canned tomatoes
- 1/4 - 1/3 cup plain cream cheese, divided into small pieces
- 1/2 - 2/3 cup grated hard (pizza) mozzarella
- To make the batter, sift the flour and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs, sugar, melted buttere and adjust the batter if necessary by adding more flour/water. Let the batter stand 15 minutes in the fridge.
- Slightly grease the skillet and make the crepes as usual. Set aside. You will get about 7-10 crepes depending on skillet size while the stuffing would be enough for 4-6 crepes.
- In a meanwhile, heat olive oil in a pan and saute the onion and garlic, over medium heat, 5 minutes.
- Add the ground beef and cook over high medium heat, stirring often and braking with a spatula the large pieces into small, about 5 minutes.
- Decrease heat to low medium. Add a little (few spoons) of water, cover, and cook for about 7 minutes, stirring occasionally.
- Stir in the tomatoes, spices, and herbs. Cook uncovered for another 5 minutes or until fully cooked. Off heat.
- Preheat oven to 180 degrees C (360 degrees F).
- Take one crepe and place some stuffing (3-5 tablespoons depending on the size) in the middle of it, add a few pieces of cream cheese, and sprinkle with the mozzarella. Gently (to avoid damaging them) transfer the stuffed crepes into a baking dish (skillet) slightly folding the edges.
- Bake in the oven for about 7-10 minutes or until the edges are crispy and the cheese is melted. Remove from the oven.