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Savory Ground Beef Crepes
Sana Yousaf

Savory Ground Beef Crepes Recipe

A simple, hearty dish featuring tender crepes filled with flavorful ground beef, perfect for weeknight dinners or special brunches.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: French
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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