Stuffed Crepes with Ground Beef and Tomato Sauce

Name: Stuffed Crepes with Ground Beef and Tomato Sauce
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Française
Ingredients: 1 egg; 2 cups (500 ml) whole milk; 1 beef bouillon cube (for the batter); 2 heaping cups (240 g) all-purpose flour; 2 tablespoons olive oil (for the batter); 2 tablespoons grated Parmesan cheese (for the batter); 1 lb (500 g) ground beef; 1 tablespoon white vinegar; 2 tablespoons olive oil (for the filling); 2 garlic cloves, minced; 2 beef bouillon cubes; 2 tomatoes, peeled and diced; 1 whole red chili pepper; Dried oregano, to taste; Fresh parsley, chopped, to taste; 1¼ cups (300 ml) tomato sauce; Grated cheese for topping

By Marie Lefebvre · Updated October 27, 2026

Soft homemade crepes filled with a juicy ground beef and tomato mixture, topped with rich tomato sauce and melted cheese. A hearty and budget-friendly family dinner that comes together in just 30 minutes.

Prep⏱️ 30 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

1 egg
2 cups (500 ml) whole milk
1 beef bouillon cube (for the batter)
2 heaping cups (240 g) all-purpose flour
2 tablespoons olive oil (for the batter)
2 tablespoons grated Parmesan cheese (for the batter)
1 lb (500 g) ground beef
1 tablespoon white vinegar
2 tablespoons olive oil (for the filling)
2 garlic cloves, minced
2 beef bouillon cubes
2 tomatoes, peeled and diced
1 whole red chili pepper
Dried oregano, to taste
Fresh parsley, chopped, to taste
1¼ cups (300 ml) tomato sauce
Grated cheese for topping

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Directions

1
Season the ground beef with vinegar, salt and pepper. Heat olive oil in a large skillet over medium-high heat, add garlic and sauté until golden.
2
Add the ground beef and cook, stirring frequently, until browned. Crumble in the bouillon cubes, then add the diced tomatoes and whole chili pepper.
3
Simmer over low heat until the mixture is dry and fragrant. Remove the chili pepper, turn off the heat, stir in fresh parsley and set aside.
4
For the crepe batter, blend together the egg, milk, crumbled bouillon cube, flour, olive oil and Parmesan until smooth.
5
Heat a non-stick skillet over medium heat (no need to grease it). Cook each crepe for about 1–2 minutes per side until lightly golden. Repeat to make approximately 18 crepes.
6
Spoon the meat filling onto each crepe, roll them up and arrange side by side in a lightly greased baking dish.
7
Pour tomato sauce over the top, sprinkle generously with grated cheese and bake at 350°F (180°C) for 15 minutes until the cheese is bubbly and golden. Serve hot.

💡 Chef's Tip

Make the filling ahead and refrigerate overnight for deeper flavor. The whole chili pepper adds gentle warmth without too much heat — remove it before filling. Any melting cheese works well on top: mozzarella, cheddar or Gruyère.