Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment.
Prepare the crepes
Whisk together the flour and eggs with the pinches of salt, pepper, paprika, garlic granules and herbes de Provence in a bowl. Whisk in the milk gradually until very smooth. Let the batter rest for 30 minutes to 1 hour.
Prepare the filling
Heat the olive oil in a frying pan over medium high heat and cook and stir the onion until translucent, about 3 minutes. Stir in the potato, carrot, courgette and the parsley and cook until lightly browned, about 5 minutes.
Stir in the minced beef, and cook gently until browned, about 5 minutes. Pour in the cream and simmer for 5 minutes over low heat. Set the filling aside.
Wipe out the frying pan, and heat with a small amount of the remaining olive oil over high heat. Pour in a small amount of the crepe batter and tilt the pan to cover the bottom. Cook until the crepe is lightly browned on the bottom, then turn over and cook until browned, about 1 minute each side. Keep the crepes warm while you cook the remaining batter.
Place a small amount of the filling in the centre of each crepe. Sprinkle with the grated cheese. Fold two opposite sides over the filling, then fold in the two remaining sides to form a neat square. Place the crepes on the prepared baking tray.
Warm the filled crepes in the preheated oven until reheated and the cheese is melted, about 5 minutes.
You can replace the beef with turkey or pork mince. For those who don't eat meat, you can use only the vegetables.