Cheesy Beef Crepe Rolls
Cheesy Beef Crepe Rolls
Ingredients
For the Crepes
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1 tablespoon butter, as needed, for cooking
For the Beef Filling
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
For the Cheese Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk, warmed
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the crepe batter: In a large bowl, whisk together the all-purpose flour and salt. In a separate bowl, whisk the eggs, milk, and 2 tablespoons of melted unsalted butter until well combined. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Cover the bowl and let the batter rest in the refrigerator for at least 15 minutes, or up to 30 minutes.
⏱️ 20 min
- 2
Make the beef filling: While the batter rests, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease. Add the chopped yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 10 min
- 3
Continue the beef filling: Stir in the tomato paste, beef broth, dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 5-7 minutes, or until the liquid has mostly evaporated and the mixture has thickened. Remove from heat and stir in the 1/2 cup shredded mozzarella cheese. Set aside.
⏱️ 10 min
- 4
Cook the crepes: Heat a 8-inch non-stick crepe pan or skillet over medium heat. Lightly brush with butter (as needed). Pour about 1/4 cup of batter into the pan, swirling to evenly coat the bottom. Cook for 1-2 minutes per side, until lightly golden and set. Transfer cooked crepes to a plate and repeat with the remaining batter, stacking them as you go. You should get about 8-10 crepes.
⏱️ 15 min
- 5
Prepare the cheese sauce: In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in the 3 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the 2 cups of warmed milk until smooth. Bring to a gentle simmer, stirring, until the sauce thickens. Remove from heat and stir in the 1 1/2 cups shredded sharp cheddar cheese and 1/4 cup grated Parmesan cheese until melted and smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 10 min
- 6
Assemble the rolls: Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish. Lay a crepe flat and spoon about 1/4 cup of the beef filling across the center. Roll the crepe tightly. Place the rolled crepe seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling.
⏱️ 10 min•🌡️ 375
- 7
Bake the crepe rolls: Pour the prepared cheese sauce evenly over the assembled crepe rolls in the baking dish. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is lightly golden.
⏱️ 25 min•🌡️ 375
- 8
Serve: Remove from the oven and let rest for a few minutes. Garnish with fresh chopped parsley before serving. Enjoy your cheesy beef crepe rolls!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Beef Crepe Rolls
Ingredients
For the Crepes
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1 tablespoon butter, as needed, for cooking
For the Beef Filling
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
For the Cheese Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk, warmed
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the crepe batter: In a large bowl, whisk together the all-purpose flour and salt. In a separate bowl, whisk the eggs, milk, and 2 tablespoons of melted unsalted butter until well combined. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Cover the bowl and let the batter rest in the refrigerator for at least 15 minutes, or up to 30 minutes.
⏱️ 20 min - 2
Make the beef filling: While the batter rests, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease. Add the chopped yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 10 min - 3
Continue the beef filling: Stir in the tomato paste, beef broth, dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 5-7 minutes, or until the liquid has mostly evaporated and the mixture has thickened. Remove from heat and stir in the 1/2 cup shredded mozzarella cheese. Set aside.
⏱️ 10 min - 4
Cook the crepes: Heat a 8-inch non-stick crepe pan or skillet over medium heat. Lightly brush with butter (as needed). Pour about 1/4 cup of batter into the pan, swirling to evenly coat the bottom. Cook for 1-2 minutes per side, until lightly golden and set. Transfer cooked crepes to a plate and repeat with the remaining batter, stacking them as you go. You should get about 8-10 crepes.
⏱️ 15 min - 5
Prepare the cheese sauce: In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in the 3 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the 2 cups of warmed milk until smooth. Bring to a gentle simmer, stirring, until the sauce thickens. Remove from heat and stir in the 1 1/2 cups shredded sharp cheddar cheese and 1/4 cup grated Parmesan cheese until melted and smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 10 min - 6
Assemble the rolls: Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish. Lay a crepe flat and spoon about 1/4 cup of the beef filling across the center. Roll the crepe tightly. Place the rolled crepe seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling.
⏱️ 10 min•🌡️ 375 - 7
Bake the crepe rolls: Pour the prepared cheese sauce evenly over the assembled crepe rolls in the baking dish. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is lightly golden.
⏱️ 25 min•🌡️ 375 - 8
Serve: Remove from the oven and let rest for a few minutes. Garnish with fresh chopped parsley before serving. Enjoy your cheesy beef crepe rolls!
⏱️ 5 min