• Antoinette

The Crepe that DIDN’T get away and MADE my DAY!

Updated: Feb 19, 2020

Spicy Beef Stuffed Crepes


For the Crepes

3 eggs

1 1/2 cup milk

1 cup flour

4 tbsp. melted butter

2 tbsp. Parsley or chives, chopped

Pinch of salt

For the meat sauce:

2 tbsp. olive oil

1/2 tsp. Sea salt

1/2 tsp. Freshly ground pepper

1 medium onion, finely chopped

1/2 lb. bacon, diced

2 garlic cloves, minced

1 cup button mushrooms, chopped

1 1/2 pound hamburger

1 tbsp. plain flour

1/2 cup red wine

6 oz. tomato paste

1 1/2 cup chicken stock

Pinch grated nutmeg

1 tsp. ground cinnamon

pinch of dried oregano

1 cup Colby and Monterey Jack cheese, shredded

2 tbsp. finely chopped parsley


For Crepes

Blend the eggs, milk, flour, 3 tbsp. of the melted butter, herbs and salt in a processor for 30 seconds. Refrigerate for at least 30 mins.

For Meat Filling

Heat olive oil in a large skillet and cook the onion and bacon pieces for approx. 10 minutes until the onions are translucent and bacon fully cooked.

Add the mushrooms and garlic and cook for two minutes. Add the beef and cook until it browns, breaking up any clumps. Scatter with flour and cook, stirring, for two minutes.

Add the wine and bring to the boil. Add the tomato paste, chicken stock, sea salt, pepper, nutmeg, cinnamon and oregano and stir until thoroughly combined. Reduce heat, and cook gently for approx. 30 mins. partly covered.

To cook the crepes brush a 10 in. frying pan with 1 tbsp. of melted butter, and add 1/4 cup of batter, immediately swirling to coat the base. Cook for 30-40 seconds or until crisp at the edges, then flip and cook other side same amount of time. Remove and keep warm while cooking remaining crepes.

Sprinkle approx. 2 tbsp. cheese evenly onto each crepe. and allow to melt slightly.

Place a ladleful of meat sauce down the middle of each crepe and enclose, overlapping the edges on top. Scatter with remaining cheese. Top with parsley or chives and serve hot.

Enjoy! 😉

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