Baked crepes with ground meat and melted cheese

Baked crepes with ground meat and melted cheese

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving): 
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If you want to make crepes, a great idea is stuffing them with a mix of ground meat, tomato and herbs and baking them in the oven, with melted cheese. It's a main course, but if cut into pieces also a very tasty snack!

Little Cooking Tips Baked crepes with ground meat and melted cheese


For the crepes
- 2 fresh eggs
- 1 cup of milk (250ml)
- 1 teaspoon of salt
- 1 cup of flour for all uses
- 3 tablespoons of melted margarine or butter

For the filling
- 150gr/5.3oz of ground pork*
- 200gr/7oz of ground beef
- 1 green bell pepper cut into stripes (4-5cm/1.5-2inches long)
- 1 medium sized onion, finely chopped
- 6 tablespoons of parsley, finely chopped
- 3-4 garlic cloves, finely chopped
- 1 cinnamon stick
- 400gr/14oz fresh tomato(es), grated 
- 1 tablespoon tomato paste
- 1 teaspoon fresh spearmint, finely chopped (2 tablespoons for dry)
- 1 cup white wine
- 40-50ml (about 3 tablespoons) olive oil
- salt and pepper

For the baking

- 100gr/3.5oz graviera**, grated
- 200gr/7oz gouda, grated

* you can use just ground beef if you can't find ground pork
**you can use any hard yellow cheese you prefer if you can't find graviera (e.g. Dubliner, Gruyere)

Preparation: Start by making the porridge for the crepes; put the eggs, the salt, the milk and the melted margerine (or butter) in a bowl and start whisking until you get a rich and smooth result. Then add the flour, slowly, while whisking continuously. Leave it aside and proceed with the filling.

For the filling
Put the olive oil in a deep frying pan and put it on medium to high heat. Once hot add the onion. Sautee for 2 minutes.
Add the ground meat (both pork and beef) and the garlic, and using a fork or a flat wooden spatula chop and stir the meat along with the onion and the garlic for 4 minutes until the meat is golden brown. 
Then add the pepper and continue cooking for 5 minutes, stirring carefully.
Add the parsley and cook for another 2 minutes, stirring frequently now.
Pour the wine and add the cinnamon stick. Stir and continue cooking for another 5 minutes, until the wine evaporates. 
Add the tomato, the tomato paste, the spearmint, season with salt and pepper and stir.
Cook for another 5 minutes. When the filling thickens remove the cinnamon stick.
Cook until you get a firm result.
Leave aside to cool and begin to make the crepes.

For the crepes

Heat (on high heat) a frying pan (28cm/11inches). Pour aproximately 5 tablespoons of the porridge in the center of the pan (you can add the 5 tablespoons in a large spoon and see how much you need for each crepe) and quicly start to turn the pan clockwise, to spread it.
Leave it until it thickens (no more than 10 sec. - when the ends begin to turn brown) and then with a flat wooden spatula flip the crepe to the other side and leave it again for 8-10 sec. Continue with the same process until all of the porridge is used. The amount in this recipe is for 6 crepes.

For the baking

Grease a medium sized pyrex or ceramic baking pan(casserole). Take one crepe and add 3 tablespoons of filling in the middle, lengthwise .
Roll the crepe tightly and carefully put it in the pyrex (the end of the roll facing down).
Continue doing so with the rest of the crepes.
Sprinkle the grated graviera and the gouda and bake at 200 degrees Celsius/390 Fahrenheit until the cheeses melt. Remove from the oven and serve. Enjoy!


1. Be extra careful when cooking the crepes. You need to be swift moves as the can burn easily.
2. If your first crepe isn't looking good don't worry. It happens almost everytime! The rest of them will be great!
3. You can also serve some Greek yogurt on the side. We know it sounds strange, but we tried it and it tastes great!
4. If you can't find fresh ripe tomatoes, you can use a can of chopped tomatoes but first grind them into a sauce using either a blender or a food processor.

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