The Suffed Crepes Have a Mild Spice Ragu
Delight your taste buds with these stuffed crepes filled with a savory, mildly spiced ragu! This recipe combines tender homemade crepes with a hearty filling of ground beef, zucchini, and aromatic spices like paprika and cumin, simmered to perfection in a rich tomato base. Each crepe is rolled with this flavorful ragu, topped with a generous sprinkle of Parmesan cheese, and baked until golden and bubbly. Perfectly balanced between warming spices and fresh ingredients, these crepes are a crowd-pleasing dish for dinner parties or cozy family meals. Garnished with vibrant parsley, they’re as beautiful as they are delicious. Ready in just over an hour, this comforting dish merges elegant French technique with a Mediterranean twist, making it a must-try for fans of globally inspired recipes!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 large Eggs
- 2 tablespoons Butter (melted)
- 0.25 teaspoons Salt
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 0.5 pounds Ground beef
- 1 medium Zucchini (diced)
- 2 tablespoons Tomato paste
- 1 14-ounce can Canned diced tomatoes
- 1 teaspoon Paprika
- 0.5 teaspoons Cumin
- 0.25 teaspoons Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
Directions
Step 1
Start by making the crepe batter: In a medium mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until the mixture is smooth and lump-free. Cover and let the batter rest for 15 minutes while preparing the ragu.
Step 2
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3
Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and no longer pink, about 5 minutes.
Step 4
Stir in the diced zucchini and cook for an additional 3 minutes. Add the tomato paste, canned diced tomatoes (with their juices), paprika, cumin, cayenne (if using), salt, and black pepper. Reduce the heat to low and simmer the ragu for 15 minutes, stirring occasionally.
Step 5
While the ragu simmers, cook the crepes: Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with a small amount of butter or cooking spray. Pour about 1/4 cup of the crepe batter into the pan, swirling to evenly coat the surface. Cook for 1-2 minutes until the crepe sets and the underside is golden, then flip and cook for another 30 seconds on the other side. Repeat with the remaining batter to make 8 crepes. Stack cooked crepes on a plate and cover with a clean kitchen towel to keep warm.
Step 6
Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
Step 7
Assemble the stuffed crepes: Place a crepe on a flat surface. Spoon 2-3 tablespoons of the ragu into the center, then roll the crepe tightly around the filling. Place the rolled crepe seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling.
Step 8
Sprinkle the stuffed crepes with grated Parmesan cheese. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and golden.
Step 9
Garnish with chopped fresh parsley before serving. Serve warm and enjoy your stuffed crepes with mild spiced ragu!
Nutrition Facts
| Serving size | (1586.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2358.3 |
| Total Fat 145.9g | 0% |
| Saturated Fat 63.5g | 0% |
| Polyunsaturated Fat 6.3g | |
| Cholesterol 353.2mg | 0% |
| Sodium 3236.2mg | 0% |
| Total Carbohydrate 152.5g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 40.5g | |
| Protein 115.9g | 0% |
| Vitamin D 134.2IU | 0% |
| Calcium 1964.6mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 3233.7mg | 0% |
Source of Calories