Meat-Filled Crepes
The filling is made from boiled meat rather than fried mince, and that is not a detail. Boiled beef minced with softened onion and a spoon of its broth stays juicy inside the crepe, while fried mince gives a dry, crumbly filling. That is why classic meat crepes start with a pot, not a frying pan.
- Prep
- 40 min
- Cook
- 40 min
- Rest
- 20 min
- Total
- 1 h 40 min
- Servings
- 5
- Level
- Medium
- Per serving
- 470 kcal
Ingredients
Batter
Filling
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What to use instead
Leftover boiled chicken works instead of beef, though it needs a little more broth.
Makes: about 15 crepes
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Boil the beef
Cover the beef with water, bring to a boil, skim and simmer for 60 minutes until tender. Keep the broth.
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Step 2: Make the batter
Blend the eggs with sugar and salt, add half the milk and the flour and blend until smooth, then add the rest of the milk and the oil and blend briefly. No blender? Do the same with a whisk.
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Step 3: Rest the batter
Leave it for 20 minutes: the gluten relaxes and the crepes stop tearing in the pan.
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Step 4: Cook the crepes
Cook thin crepes on a well-heated pan, 40 seconds a side. Stack them as you go so they stay soft.
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Step 5: Make the filling
Mince the boiled beef. Chop the onions finely and soften them in the oil for 7 minutes, until golden.
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Step 6: Combine the filling
Mix the meat with the onion, season and pour in the broth — the mixture must be moist or the filling turns dry.
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Step 7: Fold
Put a spoon of filling along one edge of a crepe, fold in the sides and roll it into a parcel.
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Step 8: Fry
Fry the parcels in butter for 2 minutes a side, until golden. Serve with sour cream.
Tips & variations
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Tip
The first crepe really does often fail — it takes the excess fat off the pan. That's normal.
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Variation
Add a chopped boiled egg or fried mushrooms to the filling; both are classics.
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Swap
Leftover boiled chicken works instead of beef, though it needs a little more broth.
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Storage
Filled crepes keep 2 days in the fridge and freeze well for up to a month.
Nutrition
| 1 serving | Whole dish 5 servings | |
|---|---|---|
| Energy | 470 kcal | 2,350 kcal |
| Protein | 26 g | 130 g |
| Fat | 24 g | 120 g |
| Carbohydrates | 38 g | 190 g |
Approximate values calculated from standard ingredient data.
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