Savory Ground Beef Crepes Recipe
A simple, hearty dish featuring tender crepes filled with flavorful ground beef, perfect for weeknight dinners or special brunches.
Ingredients
For the Crepes:
- 1 cup all-purpose flour or gluten-free flour blend
- 2 large eggs
- 1 ¼ cups whole milk or almond milk for dairy-free
- 2 tablespoons unsalted butter melted (or olive oil for dairy-free)
- ¼ teaspoon salt
- 1 teaspoon sugar optional
For the Ground Beef Filling:
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder optional
- Salt and pepper to taste
- ½ cup tomato sauce
- ¼ cup beef broth or water
- 1 cup shredded cheddar cheese optional, or dairy-free cheese
For the Optional Sauce:
- 1 cup sour cream or Greek yogurt
- 1 tablespoon fresh dill chopped (or parsley)
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Make the crepe batter: In a blender, combine flour, eggs, milk, melted butter, salt, and sugar (if using). Blend for 20 seconds until smooth. Let the batter rest for 15 minutes at room temperature.
- Cook the crepes: Heat an 8-inch non-stick skillet over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter into the pan, swirling to spread evenly. Cook for 1-2 minutes until edges lift and the bottom is golden. Flip and cook for 30 seconds. Stack crepes with parchment paper between them.
- Prepare the beef filling: Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until soft. Add garlic and cook for 30 seconds. Add ground beef, breaking it up, and cook for 5-7 minutes until browned. Drain excess fat.
- Season the beef: Stir in smoked paprika, cumin, oregano, chili powder (if using), salt, and pepper. Cook for 1 minute. Add tomato sauce and beef broth, then simmer for 5 minutes until thickened. Stir in cheese (if using) until melted.
- Assemble the crepes: Place a crepe flat and spoon 2-3 tablespoons of beef filling in the center. Fold in half or roll like a burrito. Repeat with remaining crepes.
- Serve: Drizzle with sour cream-dill sauce (mix sour cream, dill, lemon juice, salt, and pepper). Serve warm.
Notes
- Storage: Store leftover crepes and filling separately in airtight containers in the fridge for up to 3 days.
- Freezing: Wrap filled crepes individually in plastic wrap and freeze in a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Reheat in the oven at 350°F for 10-12 minutes, in a microwave for 30-60 seconds per crepe, or in a skillet over low heat for 1-2 minutes per side.
- Substitutions: Use ground lamb or mushrooms for different flavors, or swap rice flour for gluten-free crepes.
- Spice it up: Add jalapeños or hot sauce to the filling for extra heat.