Savoury Stuffed Crêpes

Sweet Pea’s family is Diva #1’s second family! And Sweet Pea’s mom makes some amazing dishes like her Savoury Stuffed Crêpes with minced veal and béchamel. Flipping crêpes is easier than it looks, just make sure that you use a crêpe pan for added ease, and clarified butter so it doesn’t burn when the pan is piping hot. This is one of our favourite recipes. It’s inexpensive but it will definitely impress your dinner guests.  It take a little time but it’s worth it!

Savoury Stuffed Crêpes

This recipe calls for some tomato sauce, the recipe that we use we use can be found HERE, but any recipe will do. Just don’t buy store bought sauce, tomato sauce is so easy to make that it’s a crime to buy it ready-made. If you went to all the trouble to make these fabulous stuffed crêpes, tomato sauce will be simple in comparison! This dish is perfection when served with green beans or rapini.

Savoury Stuffed Crêpes

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Savoury Stuffed Crêpes

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 5
  • Difficulty: medium
  • Recipe type: Main

Ingredients:

  • CREPES:
  • 5 tbsp clarified butter, melted
  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 6 eggs
  • 2 cups 3.25% milk
  • FILLING:
  • 1.5 lb minced veal
  • 6 tbsp clarified butter, more to cook veal
  • ½ cup all-purpose flour
  • 4 cups 3.25% milk
  • ½ cup parmigiano, more to serve
  • ¼ teaspoon ground nutmeg
  • Salt and pepper
  • Tomato sauce, to serve

Directions:

  1. CREPES: In a large bowl, mix the flour with the sugar and salt and make a well in the middle. Add the eggs, one at a time, stirring them into the flour. Pour in the milk little by little, whisking continuously to obtain a smooth batter. Add 4 tbsp of melted butter, and stir
  2. Place in the refrigerator for at least 1 hour, or up to 1 day
  3. The batter should be nice and runny, if it’s too thick, add water, a couple of tablespoons at a time, until the perfect consistency is achieved
  4. Grease a crêpe pan with remaining 1 tbsp of butter (or you can use a non-stick pan but for perfect crêpes use a crêpe pan), and put it on high heat until it is piping hot, then lower the heat to medium
  5. Pour a ladle of batter, maneuvering the crêpe pan quickly to cover the surface with a thin and even layer of batter
  6. As soon as the surface of the crêpe is dry (1-2 minutes), lift it with a spatula and turn it around
  7. Cook the other side for 45 seconds. Repeat for all (approximately 15) crêpes, stirring the batter lightly between each crêpe
  8. FILLING: Brown the veal in a little clarified butter in a large skillet over medium high heat. Season with salt and pepper, allow to cool
  9. Melt 6 tbsp of clarified butter in large saucepan over medium heat. Add flour and whisk for about 2 minutes (do not brown)
  10. Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 10 minutes, do not let it boil
  11. Stir in parmigiano, and season with nutmeg, salt and pepper
  12. Add minced veal; stir to incorporate
  13. Roll each crêpe with filling, place in oven-safe pan, top lightly with a streak of tomato sauce per crêpe, and sprinkle with parmigiano
  14. Cook at 350 F for 15 minutes
  15. NOTE: This recipe makes 15 stuffed crêpes

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