Three meat savoury crepes

    (26)
    1 hour 45 min

    Veal, beef and chicken are used to fill homemade crepes. If you don't particularly like veal, substitute in any other meat, to your preference. Serve with a crisp green salad and crusty garlic bread.


    26 people made this

    Ingredients
    Serves: 8 

    • CREPES
    • 2 eggs
    • 150ml milk
    • 1 tablespoon melted butter
    • 60g plain flour
    • 1/4 teaspoon salt
    • MEAT FILLING
    • 115g veal, processed in a food processor until minced
    • 115g chicken, processed in a food processor until minced
    • 225g minced beef
    • 30g butter
    • 1 tablespoon finely chopped fresh parsley
    • 40g Parmesan cheese, grated
    • 1/2 teaspoon salt
    • 1 dash ground black pepper
    • 1 dash ground nutmeg
    • WHITE SAUCE
    • 30g butter
    • 2 tablespoons plain flour
    • 250ml milk
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1/8 teaspoon ground nutmeg
    • 900g tomato pasta sauce
    • 450g mozzarella cheese, grated
    • 4 tablespoons grated Parmesan cheese

    Method
    Prep:45min  ›  Cook:30min  ›  Extra time:30min setting  ›  Ready in:1hr45min 

    1. To Make Crepes: In a medium bowl beat eggs thoroughly, then add milk and butter. Beat in flour and salt until smooth. (Note: Batter is best if left to set for 1/2 hour before using). Brown crepes in a medium hot frying pan, making them 15 to 20cm in diameter. Set aside.
    2. To Make Meat Filling: Brown veal, chicken and beef in butter in a large frying pan over medium high heat. Stir in the parsley, cheese, salt, pepper and nutmeg. Let cool.
    3. Preheat oven to 190 C / Gas 5.
    4. To Make White Sauce: In a small saucepan over medium heat, cook flour and butter together for 1 minute. Stir in salt, pepper and nutmeg, then stir in milk and continue to cook until thick.
    5. Spread 1/2 of the pasta sauce in the bottom of a 23x33cm or similar sized baking dish. Spoon meat mixture into prepared crepes, folding over all sides of crepe to form palm-sized bundles. Place filled crepes, seam side down, in baking dish. Cover with remaining pasta sauce and pour white sauce over all. Cover with mozzarella cheese and top with Parmesan cheese.
    6. Bake in the preheated oven for 20 to 30 minutes or until cheese is bubbly and brown around the edges. Serve hot.

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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (19)

    by
    14

    This was wonderful with a few changes that I made. I only used ground chicken and ground beef. I added garlic and spinich and onion to the meat mixture and it turned out great. My mother in law wants me to make this for a luncheon for 30 or more people. Love the crepe idea rather than pasta, makes it a bit lighter. Will for sure make it again and again.  -  19 Feb 2008  (Review from Allrecipes US | Canada)

    by
    12

    Excellent! I substituted leftover chicken thighs that I diced finely for the ground chicken and substituted ground pork for ground veal. It turned out delicious. As one other reviewer suggested, I, too, doubled the ingredients for the crepes (came out fine). A tip for those who have never made crepes (like myself before this recipe): pour only a small amount of batter into the pan so that it is just enough to cover the bottom, cook only a couple minutes on medium low heat each side until just browned.  -  01 Sep 2004  (Review from Allrecipes US | Canada)

    by
    9

    Great recipe! Gourmet presentation is enhanced by garnishing with sauces rather than baking all together. Simply bake cannelloni alone, prepare sauces as directed in recipe, and serve cannelloni over sauces.  -  02 Oct 2008  (Review from Allrecipes US | Canada)

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