Finger-Lickin’ Good Crepes with Minced Meat

Our beloved crepes can be paired with endless ingredients and flavours, whether sweet or savoury. They are especially enjoyed by kids, so they’re a very nice idea for parties. This recipe is for crepes with minced meat, but you can enjoy them in other ways, like stuffed with spinach, ham, cheese and more!

Finger-Lickin’ Good Crepes with Minced Meat

Jane Simpson

These savoury crepes with minced meat baked in the oven will be your next favourite for family dinners.

5 from 1 vote

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Prep Time 3 hrs 30 mins

Cook Time 1 hr 15 mins

Total Time 4 hrs 45 mins

Course Main Course

Cuisine French

Servings 4 people

Calories 1027 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

crepe ingredients

• 1 cup milk
• ½ cup water
• 4 medium eggs
• ½ teaspoon salt
• 1 cup all purpose flour (plain flour Australia and UK)
• ⅝ cup butter - unsalted

filling ingredients

• 1 pound ground beef (minced beef) - if desired you can mix with minced pork
• 1 medium yellow onion - finely chopped
• 1 medium egg
• ⅝ cup chicken livers
• 1 bulb garlic
• ⅚ cup white wine
• ½ teaspoon ground black pepper
• 1 tablespoon parsley - chopped fresh
• 1 piece bay leaf (bay leaves)
• 1 cup Parmesan cheese - grated
• ⅔ cup dried breadcrumbs

sauce ingredients

• 3 medium tomatoes - peeled
• 1 bulb garlic
• ½ teaspoon sugar (white sugar)

Instructions

 

Crepes instructions

• In a large bowl combine water, milk, eggs (beaten), salt, flour and 3 tbsp of melted butter. Blend together and let the mixture in the fridge for at least 3 hours. (The mixture should be like thin cream).
• Heat a pan, spread half tsp of butter and pour in 3 full tablespoons of the mixture.
• Bake it for a couple of minutes and test the first crepe; if it isn’t baked, this could mean the mixture is too thick, so add some milk or water.
• Tilt the pan to make the mixture spread everywhere to make a thin crepe. Bake it for 2 minutes over medium heat (or low, depending on your kitchen appliance) and turn it over. Let it cook for 2 more minutes.
• Repeat until there is no mixture left in the bowl.

Filling instructions

• In a large pot, sauté the onion with 2 tsp of butter until soft.
• Add the minced meat and the bird livers, cook for a few minutes and then add a crushed garlic clove and stir until the meat is no longer pink.
• Add the wine and let the pot boil for 2 minutes.
• Add salt and pepper, some chopped parsley and 1 bay leaf.
• Lower the heat and let the mince simmer for 45 minutes.
• Remove the pot from the heat, and add 1 beaten egg, 2 tbsp of parmesan and the breadcrumbs. Mix well.
• Fill the crepes with the meat and place them in a baking tray.

Sauce instructions

• Peel off the tomatoes, remove the seeds and chop the rest.
• Add the remaining butter to a pan, add the tomatoes and cook for 5 minutes.
• Add salt and pepper, a crushed garlic clove and a pinch of sugar. Cook for 5 more minutes and remove the pan from heat.
• Pour the sauce onto the crepes in the baking tray and sprinkle the remaining parmesan on top.
• Bake in preheated oven (180°C) for 15 minutes until golden brown.

Nutrition

Calories: 1027kcalCarbohydrates: 58gProtein: 58gFat: 58gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 501mgSodium: 1337mgPotassium: 1054mgFiber: 4gSugar: 10gVitamin A: 6267IUVitamin C: 23mgCalcium: 567mgIron: 11mg

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