Savory Stuffed Crepes with Meat and Tomato Sauce

Name: Savory Stuffed Crepes with Meat and Tomato Sauce
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: Française
Ingredients: 1½ cups whole milk; 1½ cups all-purpose flour, sifted; 2 large eggs; 1 beef bouillon cube; 1 large onion, divided use; 1 tablespoon unsalted butter; 1 teaspoon baking powder; 400 g (14 oz) ground beef; 3 garlic cloves, minced; ½ red bell pepper, finely diced; 1½ cups tomato sauce or passata; ¾ cup shredded mozzarella or cheddar; Dried oregano, salt, black pepper

By Marie Lefebvre · Updated October 25, 2026

Thin, golden crepes filled with seasoned ground beef and smothered in rich tomato sauce, then finished in the oven with melted cheese. A crowd-pleasing comfort dish that turns simple ingredients into something truly satisfying — great for weeknight dinners or casual gatherings.

Prep⏱️ 30 min

Servings👥 12 servings

Difficulty📊 Easy

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🛒 Ingredients

12 servings

1½ cups whole milk
1½ cups all-purpose flour, sifted
2 large eggs
1 beef bouillon cube
1 large onion, divided use
1 tablespoon unsalted butter
1 teaspoon baking powder
400 g (14 oz) ground beef
3 garlic cloves, minced
½ red bell pepper, finely diced
1½ cups tomato sauce or passata
¾ cup shredded mozzarella or cheddar
Dried oregano, salt, black pepper

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Directions

1
Blend milk, eggs, and melted butter together. Crumble in the bouillon cube, then add flour and baking powder. Blend for 3 minutes until completely smooth. Rest the batter for 10 minutes.
2
Heat a non-stick skillet over medium-high heat with a thin coat of oil. Pour in a small ladle of batter, swirling quickly to coat the pan in a thin, even layer. Cook 1–2 minutes per side until lightly golden. Stack the cooked crepes and set aside.
3
In a skillet, sauté half the diced onion with garlic and bell pepper in a little oil until softened. Add the ground beef, season well, and cook through, breaking up lumps, until fully browned.
4
Stir in the tomato sauce and simmer on low for 8–10 minutes. Taste and adjust seasoning. Add a pinch of oregano.
5
Preheat oven to 400 °F (200 °C). Spoon filling onto each crepe, roll tightly, and place seam-side down in a greased baking dish.
6
Pour remaining tomato sauce over the rolled crepes, top with shredded cheese and a sprinkle of oregano. Bake 5–7 minutes until cheese is melted and bubbly. Serve immediately.

💡 Chef's Tip

Make the batter the night before and refrigerate — rested batter produces lighter, more tender crepes. Swap the ground beef for shredded rotisserie chicken or sautéed mushrooms for an easy variation.