Savoury Crepe Recipe with Mince
4 - 6
1 hrs 15 mins
Sue Hamilton and Dana Alexander
This buckwheat crêpe recipe, popular in France, is worth the effort. Add fresh herbs, wilted greens or cottage cheese to the minced filling for a lighter version. Be creative with what you have on hand
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Breakfast & Brunch,
250g Quality Mark beef mince
1 tbsp olive oil
2 thinly sliced onions
2 tbsp soy sauce
210g can diced canned tomatoes
1 tbsp tomato paste
5 chopped basil leaves
1 and 1/2 cups buckwheat flour
1 cup white flour
2 tbsp butter
2 cups milk
2 lightly beaten eggs
To Make Filling
To Make Crêpes
Make the filling first – or use leftover meat sauce if you have some.
Heat oil in a frying-pan and add onions to soften.
Add minced beef and cook together for 10–15 minutes until the onions are caramelised and mince is browned.
Add tamari soy sauce, canned tomatoes (drain off excess juice) and tomato paste.
Reduce heat and simmer for 20 minutes, stirring often to ensure even cooking.
The mixture should reduce by a third.
Add basil, then remove from heat and keep warm while you make the buckwheat crêpes.
Nutrition Information per Serving (314g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)