Savory Crepes Recipe With Spicy Ground Beef
I absolutely love this recipe because it combines the comforting warmth of savory crepes with the bold, exciting flavors of a spicy ground beef filling—it’s like a little adventure in every bite. Plus, the flexibility to add toppings like sour cream and hot sauce lets me customize each crepe to match my mood, making every meal feel personalized and unique!
I enjoy developing recipes that meld traditional methods with vibrant flavors, such as these savory crepes. They begin with a simple batter of all-purpose flour, eggs, milk, and melted butter, which is then transformed into a delicate wrap for spicy ground beef.
I season the beef with chili powder, cumin, and smoked paprika to give it a nice kick. After I fill the crepes, I top them with gooey cheese and fresh cilantro.
The beef is the main player, but these meals are still well-rounded (mostly because of the cheese).
Ingredients
The flour we will be using is an all-purpose one.
It is the least specialized of the flours; it is what you use if you are trying to approximate an unstated standard of cooking or baking.
When you want a flour that will meet the basic requirements of most recipes, all-purpose is your ingredient.
Eggs: Rich in protein; assists in binding ingredients.
Milk: Contributes creaminess along with a subtle natural sweetness.
Beef that has been ground: Protein is abundant; savory flavor and a hearty texture are added.
Chili powder: Contributes warmth and richness; intensifies piquancy.
Cheese: Supplies the creaminess; calcium and protein are in abundant amounts.
Cayenne pepper: Increases the heat; has capsaicin for metabolism.
Onion: Contributes sugar; is rich in antioxidants and vitamin C.
Ingredient Quantities
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheese (such as cheddar or Monterey Jack)
- Optional toppings: sour cream, hot sauce, diced tomatoes
Instructions
1. In a medium bowl, mix the flour and salt. In another bowl, blend the eggs, milk, water, and melted butter until smooth. Slowly add the wet mixture to the dry mixture, whisking until you have a smooth batter. Let it rest for at least 30 minutes.
2. When the batter is resting, the next step is to heat the vegetable oil in a large skillet over medium heat. The chopped onion and minced garlic are next added to the skillet and sautéed until the onion is translucent.
3. The skillet needs the ground beef. Spoon it into the skillet and then break the meat apart with the spoon. Cook the beef until it’s browned and cooked through.
4. Combine the chili powder, ground cumin, cayenne pepper, smoked paprika, salt, and black pepper with the beef. Mix well to incorporate the spices into the beef. Cook another 3-4 minutes. Remove from heat and combine with the chopped cilantro.
5. A non-stick pan preheated to medium heat is the first step. Lightly butter or use a cooking spray to coat the interior.
6. Place approximately 1/4 cup of crepe batter into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes, or until the edges start to lift, then flip and cook for another 1 minute. Repeat with the remaining batter.
7. To put together the dish, use a warm crepe as a plate. Place a portion of the spicy ground beef mixture in the center.
8. Adding cheese is essential, so sprinkle it with the shredded variety. Then, fold the crepe over the filling.
9. Continue with the rest of the crepes and the beef mixture.
10. The savory crepes can be served with optional toppings like sour cream, hot sauce, or diced tomatoes for added flavor and enjoyment.
Equipment Needed
1. Medium mixing bowl
2. Large mixing bowl
3. Whisk
4. Large skillet
5. Non-stick frying pan
6. Measuring cups and spoons
7. Knife
8. Cutting board
9. Spoon (for stirring and breaking apart ground beef)
10. Ladle (for pouring crepe batter)
11. Spatula (for flipping crepes)
FAQ
- What should the consistency of the crepe batter be?The batter for crêpes should be smooth and thin, akin to heavy cream.
- How do I ensure my crepes are not too thick?Pour in just the right amount of batter to cover the base of the pan, swirling fast for a thin coating.
- Can I make the crepe batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator.
- How do I keep crepes warm while preparing the filling?Place them on a plate and cover with foil or a clean kitchen towel.
- What is the best way to cook the ground beef for the filling?Over medium heat, cook until it is fully cooked and broken up into small, crumbly bits—ensuring no big chunks or juicy, undercooked sections remain—that is, if you’re actually going to use it in your final recipe.
- How can I adjust the spiciness of the beef filling?Modify the cayenne pepper to suit your palate, or increase the quantity of chili powder if you desire a spicier dish.
- Can I use different herbs besides cilantro?If cilantro isn’t preferred, then absolutely fresh parsley or green onions can be good substitutes.
Substitutions and Variations
1 cup all-purpose flour can be replaced by 1 cup whole wheat flour for added fiber.
You can use 1/2 cup of applesauce to replace 2 large eggs if you want a lighter crepe. However, the texture of the crepe will be different.
1 pound ground turkey or chicken can be used to substitute 1 pound ground beef for a leaner option.
1 tablespoon of taco seasoning can be used in place of 1 tablespoon of chili powder for a different flavor.
1/2 cup crumbled feta can replace 1/2 cup shredded cheese for a tangy twist.
Pro Tips
1. Rest the Batter: Allowing the batter to rest for at least 30 minutes helps the gluten relax, resulting in tender, more flexible crepes that are easier to fold and less likely to tear.
2. Fine-Tuning Spice Levels: Adjust the cayenne pepper according to your heat preference. If you’re cooking for guests with varying spice tolerances, consider serving extra hot sauce on the side for those who want more heat.
3. Crisp Onion and Garlic Sauté: Ensure the onions and garlic are finely chopped and sautéed until they release their flavors and turn golden brown for depth in taste. Don’t rush this step as it builds the base flavor for the meat filling.
4. Keep Crepes Warm: To prevent the crepes from cooling and becoming less pliable, keep them warm by covering them with foil or placing them in a warm oven (around 200°F) while you prepare the rest of the batch.
5. Cheese for Binding: When adding the cheese, do so while the crepe is still warm to ensure it melts beautifully, helping to bind the filling and crepe together for easier handling and enhanced flavor.
Savory Crepes Recipe With Spicy Ground Beef
My favorite Savory Crepes Recipe With Spicy Ground Beef
Equipment Needed:
1. Medium mixing bowl
2. Large mixing bowl
3. Whisk
4. Large skillet
5. Non-stick frying pan
6. Measuring cups and spoons
7. Knife
8. Cutting board
9. Spoon (for stirring and breaking apart ground beef)
10. Ladle (for pouring crepe batter)
11. Spatula (for flipping crepes)
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheese (such as cheddar or Monterey Jack)
- Optional toppings: sour cream, hot sauce, diced tomatoes
Instructions:
1. In a medium bowl, mix the flour and salt. In another bowl, blend the eggs, milk, water, and melted butter until smooth. Slowly add the wet mixture to the dry mixture, whisking until you have a smooth batter. Let it rest for at least 30 minutes.
2. When the batter is resting, the next step is to heat the vegetable oil in a large skillet over medium heat. The chopped onion and minced garlic are next added to the skillet and sautéed until the onion is translucent.
3. The skillet needs the ground beef. Spoon it into the skillet and then break the meat apart with the spoon. Cook the beef until it’s browned and cooked through.
4. Combine the chili powder, ground cumin, cayenne pepper, smoked paprika, salt, and black pepper with the beef. Mix well to incorporate the spices into the beef. Cook another 3-4 minutes. Remove from heat and combine with the chopped cilantro.
5. A non-stick pan preheated to medium heat is the first step. Lightly butter or use a cooking spray to coat the interior.
6. Place approximately 1/4 cup of crepe batter into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes, or until the edges start to lift, then flip and cook for another 1 minute. Repeat with the remaining batter.
7. To put together the dish, use a warm crepe as a plate. Place a portion of the spicy ground beef mixture in the center.
8. Adding cheese is essential, so sprinkle it with the shredded variety. Then, fold the crepe over the filling.
9. Continue with the rest of the crepes and the beef mixture.
10. The savory crepes can be served with optional toppings like sour cream, hot sauce, or diced tomatoes for added flavor and enjoyment.