Meat-Filled Crepe Casserole

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Meat-Filled Crepe Casserole
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Health Score:
8,1 / 10
50 min.
ready in 1 hr 40 min.
Ready in


For the crepe batter
200 grams Pastry flour
5 eggs
400 milliliters milk
½ tsp salt
1 Tbsp parsley (chopped)
For the filling
400 grams black Beans (canned)
2 red chili peppers
2 onions
1 garlic clove
500 grams Ground beef
2 Tbsps Tomato paste
1 tsp cornstarch
100 milliliters Beef broth (as needed)
3 Tbsps vegetable oil (plus more for the baking dish)
200 grams Cheese (grated for browning)
How healthy are the main ingredients?
Tomato pasteparsleyeggsaltoniongarlic clove

Preparation steps


For the crepe batter: Place the flour in a bowl and mix with milk until smooth. Beat in the eggs and salt, cover and let stand 30 minutes.


For the filling: Meanwhile, drain the beans in a colander, rinse and drain well. Rinse the chilies, slit lengthwise, remove the seeds and white ribs and chop. Peel the onions and garlic and chop finely. In a small bowl, stir together the tomato paste and the cornstarch. Heat the oil in a pan and saute the meat until no longer pink. Add the onion, garlic and chilies and saute briefly. Stir in the tomato paste mixture and saute briefly. Pour in the broth and bring to a boil (the sauce should be very thick). Add the beans, reduce to a simmer and stir every 5 minutes. Season with salt and pepper.


Preheat the oven to 200°C (approximately 390°F). Oil a baking dish. Stir the parsley into the pancake batter. Heat some butter in a pan, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8-12 thin crepes.


Divide the meat sauce and chili bean among the crepes. Sprinkle with 1/3 of the cheese and fold in quarters. Place in the baking dish, slightly overlapping and sprinkle with the remaining cheese. Bake until the cheese has melted and is golden brown, 15-20 minutes.