Savory Stuffed Crepes Bake

1 cup all-purpose flour

2 large eggs

1 ¼ cups milk

2 tbsp melted butter (plus extra for greasing)

¼ tsp salt

For the Filling:

1 lb (450 g) ground beef or chicken

1 small onion, finely chopped

2 cloves garlic, minced

1 cup tomato sauce (or marinara)

1 tsp paprika

1 tsp dried oregano

Salt & pepper to taste

1 cup shredded mozzarella or cheddar cheese (for inside)

For Topping:

1 cup bechamel sauce (or sour cream mixed with a little milk for creaminess)

1 cup shredded cheese (mozzarella, cheddar, or a blend)

Fresh parsley, chopped (for garnish)

Instructions

Make the Crepes:

In a blender, mix flour, eggs, milk, melted butter, and salt until smooth.

Heat a non-stick pan, grease lightly, and pour about ¼ cup batter. Swirl to coat the pan thinly.

Cook until lightly golden, flip, and cook the other side. Stack and set aside.

Prepare the Filling:

In a skillet, cook ground meat until browned. Drain excess fat.

Add onion and garlic, sauté until soft.

Stir in tomato sauce, paprika, oregano, salt, and pepper. Simmer for 8–10 minutes.

Mix in ½ cup cheese to make it creamy. Remove from heat.

Assemble the Crepes:

Place a crepe flat, spoon filling in the center, sprinkle some cheese, then fold sides over like a parcel.

Place seam-side down in a greased baking dish. Repeat with remaining crepes.

Bake:

Spread bechamel (or creamy sauce) over the top of crepes.

Sprinkle with shredded cheese.

Bake at 375°F (190°C) for 20 minutes, until bubbly and golden.

Serve:

Garnish with parsley and serve warm.