This savory crepe bake is a delightful and impressive dish perfect for family gatherings or special occasions. Thin, delicate crepes are layered with a flavorful meat filling, creamy béchamel sauce, and melted mozzarella cheese, then baked until golden and bubbly. It’s a comforting and satisfying meal that combines the best of French and Italian flavors.
Preparation Time:
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
Ingredients:
For the Crepes:
- 2 large eggs
- Pinch of salt
- 1 teaspoon granulated sugar
- 500 ml (2 cups) milk
- 240 grams (about 2 cups) all-purpose flour
- 30 grams (2 tablespoons) unsalted butter, melted
- Warm water, as needed to adjust dough consistency
- Vegetable oil, for greasing the pan
For the Meat Filling:
- 1 medium onion, finely chopped
- 450 grams (1 pound) ground beef (or a mix of beef and pork)
- 1 bell pepper (any color), finely chopped
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried oregano
- 1/2 cup (120 ml) tomato puree
- 1 medium fresh tomato, finely chopped
- 1 medium carrot, grated
For the Béchamel Sauce:
- 30 grams (2 tablespoons) unsalted butter
- 3 tablespoons all-purpose flour
- 500 ml (2 cups) milk
- 1/2 teaspoon salt
- Black pepper, to taste
- 1/2 teaspoon ground nutmeg
For the Assembly:
- 150 grams (about 1.5 cups) grated pizza mozzarella cheese
- Sesame seeds, for garnish (optional)
Instructions:
Prepare the Crepes:
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, salt, and sugar until lightly combined. Gradually add the milk, whisking continuously to ensure a smooth mixture.
- Add Dry Ingredients: Sift the flour in portions into the wet ingredients, whisking after each addition to prevent lumps. If the batter becomes too thick, add warm water, a tablespoon at a time, until you reach a smooth, pourable consistency.
- Add Melted Butter: Stir in the melted butter until well incorporated.
- Cook the Crepes: Heat a non-stick pan or crepe pan over medium heat. Lightly grease the pan with vegetable oil before cooking the first crepe. For subsequent crepes, only grease if needed.
- Pour and Cook: Pour a thin layer of batter onto the hot pan, tilting and swirling the pan to evenly coat the bottom. Cook each crepe for about 1-2 minutes per side, or until golden brown.
- Set Aside: Transfer the cooked crepes to a plate and set aside. Repeat until all the batter is used.
Cook the Meat Filling:
- Sauté Onions: In a large skillet, sauté the finely chopped onion over medium heat until softened, about 5 minutes.
- Brown Meat: Add the ground meat to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes.
- Add Vegetables and Seasonings: Add the chopped bell pepper, minced garlic, salt, pepper, and oregano to the skillet. Stir well.
- Add Tomato and Carrot: Stir in the tomato puree, fresh chopped tomato, and grated carrot.
- Simmer: Reduce the heat to low and simmer for 10 minutes, or until the flavors have melded and the sauce has thickened slightly.
Make the Béchamel Sauce:
- Melt Butter: In a medium saucepan, melt the butter over low heat.
- Add Flour: Stir in the flour and cook for 1 minute, stirring constantly, without letting it brown.
- Add Milk: Gradually pour in the milk, whisking continuously to prevent lumps.
- Season: Season with salt, pepper, and nutmeg.
- Thicken: Cook over medium-low heat, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat.
Assemble the Bake:
- Layer Ingredients: Preheat oven to 180°C (356°F). In a greased baking dish (approximately 9×13 inches), spread a thin layer of béchamel sauce.
- Layer Crepes and Filling: Place a layer of crepes on the bottom, followed by a layer of meat filling and a layer of béchamel sauce. Repeat the layers, finishing with a layer of crepes.
- Add Cheese: Sprinkle the grated mozzarella cheese evenly over the top layer of crepes.
- Garnish: Sprinkle sesame seeds over the cheese, if desired.
- Bake: Bake for 20 minutes, or until the cheese is melted, bubbly, and golden brown.
- Cool and Serve: Remove from the oven and let it cool slightly for 5-10 minutes before slicing and serving.
Nutritional Facts:
(Approximate values per serving, based on 8 servings)
- Calories: 450-600 kcal
- Protein: 30-40g
- Fat: 25-35g
- Carbohydrates: 30-40g
- Fiber: 3-5g
- Sodium: 600-900mg
Why You’ll Love This Recipe:
- Hearty and Satisfying: A complete meal with layers of flavor and texture.
- Impressive Presentation: Perfect for special occasions and family gatherings.
- Customizable: Easily adaptable to suit different tastes and dietary needs.
- Delicious Leftovers: Reheats well, making it perfect for meal prepping.
Health Benefits of:
- Protein-Rich: Ground meat, eggs, and cheese provide a good source of protein.
- Vitamins and Minerals: Vegetables and milk provide essential vitamins and minerals.
- Calcium: Milk and cheese are good sources of calcium.
Serving Suggestions of:
- Serve with a side salad.
- Pair with crusty bread.
- Enjoy with a glass of red wine.
Tips:
- Crepe Consistency: Adjust the crepe batter with warm water if it’s too thick.
- Prevent Lumps: Whisk continuously when adding milk to the béchamel sauce to prevent lumps.
- Even Layers: Distribute the meat filling and béchamel sauce evenly for consistent flavor.
- Cheese Melting: Ensure the oven is preheated to achieve a perfectly melted and golden cheese topping.
Variations to Try:
- Vegetarian Version: Substitute the meat filling with sautéed mushrooms, spinach, and ricotta cheese.
- Seafood Version: Use shrimp or crab meat for the filling.
- Spicy Version: Add a pinch of red pepper flakes to the meat filling or béchamel sauce.
- Different Cheeses: Use Gruyère, provolone, or a blend of cheeses.
- Add Herbs: Use fresh herbs like basil, thyme, or rosemary.
Conclusion:
This savory meat-filled crepe bake is a show-stopping dish that’s perfect for any occasion. With its layers of flavor and satisfying texture, it’s sure to become a family favorite. Enjoy experimenting with different variations and find your perfect combination.
Frequently Asked Questions:
- Can I prepare the crepes ahead of time?
- Yes, you can make the crepes ahead of time and store them in the refrigerator for up to 2 days.
- Can I freeze this dish?
- Yes, you can freeze the assembled dish before baking. Thaw it completely before baking.
- Can I use a different type of meat?
- Yes, you can use ground chicken, turkey, or sausage.
- Can I make this dish gluten-free?
- Yes, use a gluten-free flour blend for the crepes and béchamel sauce.
- How do I prevent the crepes from sticking to the pan?
- Use a non-stick pan and lightly grease it with vegetable oil.
- Can I add vegetables to the meat filling?
- Yes, you can add mushrooms, zucchini, or spinach.