Best 5 Crepes Filled With Ground Meat Recipes

CREPES FILLED WITH GROUND MEAT

Steps:

• Crepes: Beat the milk with the eggs, the flour and a dash of salt. Make 8 crepes in an 8 inches diameter skillet, using 1/2 teaspoons of oil for each one.
• Filling: Wash and cut the scallions in slices and in a skillet, fry these in oil.
• Mash the garlic and add it to the onion as well as 3/4 cup of vegetable broth and the ground beef.
• Cook for 5 minutes. Drain the meat with a strainer and reserve the juices.
• Season the meat with half of the sour cream and 1 teaspoons of pepper. Crumble the feta cheese and add it to the meat.
• Place 3 tablespoons of the meat in each crepe. Fold the edges and roll.
• Place the crepes on a greased pan.
• Sauce: With the reserved juices from meat, complete with the rest of the broth to make 1 cup and bring to a boil.
• Mix the remaining sour cream with the rest of the cayenne pepper, the flour, and add this to the "boiling" broth. Add salt to taste.
• Pour this "sauce" over your crepe rolls and bake at 350ºF for 15-20 minutes.

GROUND BEEF STUFFED CRêPES

Steps:

• 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.
• Enjoy!

SAVORY BEEF FILLING FOR CREPES

Steps:

• Heat oil in a saucepan over medium-high heat. Add beef and season with salt and pepper. Cook and stir until it starts to brown, 4 to 5 minutes. Toss in potato, carrots, and green onions, then pour in milk. Reduce heat to medium and bring to a simmer.
• Mix 1/2 cup water with bouillon granules. Mix remaining water with flour, whisking until well combined. Add both mixtures to the saucepan and stir to combine. Stir in wine, Worcestershire sauce, garlic powder, onion powder, cilantro, and rosemary. Cook, stirring every couple of minutes, until the vegetables begin to soften, about 10 minutes.
• Add broccoli and reduce heat to medium-low. Simmer until all vegetables and beef are tender, 10 to 15 more minutes.
• Serve sauce inside or on top of crepes.

SAVORY BEEF & CHEESE LAYERED CREPES

Steps:

• 1. For the Crepes: Mix the flour, salt, & sugar in a bowl. In a separate bowl break the eggs and whisk until mixed well. Add to the flour mixture. Add the milk and butter and mix well. In a 8 or 10 inch skillet or crepe pan add oil to cover the bottom. Pour in some of the crepe batter swirling the pan to completely cover the bottom. Let cook until set on the bottom then flip the crepe and cook 30 seconds than lay the crepe out onto parchment paper. Continue with the rest of the crepe dough. You should have 4 crepes. Set aside
• 2. Mornay Sauce: Whisk together the egg yolk and cream. Set aside In a saucepan add the butter and let it melt. Stir in the flour and whisk until browned. Cook on low heat for about 2 minutes. Slowly whisk in the milk until the sauce is creamy and thickened. Remove from heat and add the egg yolk and cream mixture. Whisk until well incorporated. Stir in the cheese 2 tbsp at at time until it is melted and smooth. Add nutmeg and salt and pepper. Set aside.
• 3. Filling: Add a little oil to a skillet. Add the onion and garlic and saute 4 minutes. Add the ground beef breaking it up and cook until meat is done. Drain. Stir in the tomato sauce and tomato paste. Cook until warmed through.
• 4. To assemble the dish Preheat oven 350 degrees. Get a baking dish big enough to fit the crepes. I used a pie pan. Spray with cooking spray and add one crepe. Top the crepe with 1/3 of the beef mixture, then 1/3 of the cheddar cheese then 1/4 or the Parmesan cheese. Top with 1/4 or the Mornay sauce. Add another crepe. Top with beef, cheddar, parm and mornay again. Add another crepe and top with beef, cheddar , parm and mornay. Add the final crepe and pour remaining Mornay sauce on top and then sprinkle the remaining Parmesan cheese. Bake for 25 to 30 minutes. Top with chopped Parsley and cut into pieces to serve,

SAUSAGE-FILLED CREPES

Steps:

• In a small bowl, combine eggs, milk and oil. Add flour and mix well. Cover and refrigerate 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Preheat oven to 375°. For filling, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add cheeses and marjoram. Cook and stir until cheese is melted. , Spoon about 2 tablespoons of filling down the center of each crepe. Roll up and place seam side down in a greased 13x9-in. baking dish. , Cover and bake 40 minutes. Combine sour cream and butter; spoon over crepes. Bake, uncovered, 5 minutes or until edges are lightly browned and sauce is heated through. Sprinkle with parsley.