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
These savoury crepes with minced meat baked in the oven will be your next favourite for family dinners.
Ingredients
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
How did this recipe turn out for you?We’re eager to hear your thoughts!
