These savory stuffed crepes are a comforting, flavor-packed twist on traditional wraps—thin, golden crepes folded around a rich filling of seasoned ground meat and gooey melted cheese. Each crepe is pan-seared or baked until lightly crisp on the edges, with the filling oozing gently from the sides and a sprinkle of fresh herbs adding brightness and aroma. It’s a dish that feels both rustic and refined, perfect for brunch, dinner, or even a party platter.
The crepes themselves are soft and pliable, acting as the perfect vessel for the hearty filling. The ground meat is sautéed with onions, garlic, and spices until deeply savory, then layered with cheese that melts into every crevice. Whether served warm with a side salad or plated with dipping sauces like garlic yogurt or spicy tomato chutney, these crepes are guaranteed to impress.
INGREDIENTS:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1½ cups milk
- 2 tbsp melted butter
- ¼ tsp salt
- Butter or oil for cooking
For the Filling:
- 500g ground beef or chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp cumin (optional)
- 1 cup shredded mozzarella or cheddar cheese
- Fresh parsley or coriander, chopped (for garnish)
INSTRUCTIONS:
- Make the Crepe Batter:
- In a mixing bowl, whisk together flour and salt.
- Add eggs and gradually pour in milk, whisking until smooth.
- Stir in melted butter.
- Let the batter rest for 15–20 minutes to relax the gluten and ensure tender crepes.
- Cook the Crepes:
- Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly.
- Cook for 1–2 minutes until the edges lift and the bottom is golden.
- Flip and cook the other side for 30 seconds.
- Repeat with remaining batter and stack crepes on a plate.
- Prepare the Filling:
- Heat oil in a skillet and sauté onions until translucent.
- Add garlic and cook for another minute.
- Add ground meat and cook until browned and fully cooked.
- Season with salt, pepper, paprika, and cumin.
- Stir in half the shredded cheese and mix until melted and combined.
- Remove from heat and let cool slightly.
- Assemble the Crepes:
- Lay a crepe flat and spoon 2–3 tablespoons of filling onto one side.
- Sprinkle with extra cheese if desired.
- Fold over or roll into a wrap, tucking in the sides if preferred.
- Place seam-side down in a greased baking dish or skillet.
- Bake or Pan-Sear:
- For extra crispness, bake at 180°C (350°F) for 10–15 minutes until cheese is melted and tops are golden.
- Alternatively, pan-sear each crepe in a lightly oiled skillet for 2–3 minutes per side until crisp and heated through.
- Serve:
- Garnish with chopped parsley or coriander.
