Recipes in the world of Flavilo

Mustard beef crepes freshly baked

Mustard Beef Crepes

The excellent combination of mustard and beef creates a rich, flavorful filling for this special crepe. The cheese melts during baking, making the dish even more juicy and creamy. If you are looking for a hearty, Hungarian-inspired savory crepe, this recipe is worth trying!

Prep Time 15 min
Preparation 30 min
Total 45 min
850 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 200 g All-purpose flour
⭕ 2 Eggs
⭕ 250 ml Milk
⭕ 100 ml Sparkling water
⭕ 1 pinch Salt
⭕ 2 tbsp Sunflower oil
⭕ 300 g Ground beef
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 2 tbsp Mustard
⭕ 100 g Sour cream
⭕ 0.5 tsp Ground black pepper
⭕ 100 g Grated cheese
⭕ 5 g Fresh parsley

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    Preparation Steps

    1

    In a large bowl, whisk together the flour and salt, then add the eggs.

    2

    Gradually pour in the milk and sparkling water, whisking continuously until you have a smooth, lump-free batter.

    3

    Let the batter rest for 15-20 minutes to allow the ingredients to combine well.

    4

    Lightly grease a skillet with oil and heat over medium heat.

    5

    Pour a ladleful of batter into the skillet, spreading it evenly. Cook for 2-3 minutes, until the edges start to pull away from the pan. Flip and cook for another 1-2 minutes.

    6

    Repeat the process with the remaining batter, re-oiling the skillet as needed.

    7

    For the filling, finely chop the onion and garlic. Sauté in a little oil in a skillet over medium heat until translucent.

    8

    Add the ground beef and cook over medium heat for 8-10 minutes, until browned and cooked through.

    9

    Stir in the mustard, sour cream, and ground black pepper. Cook for another 2-3 minutes to allow the flavors to meld.

    10

    Fill each crepe with the mustard beef mixture, then fold or roll them up.

    11

    Place the filled crepes in a baking dish, sprinkle with grated cheese, and bake at 350°F (180°C) for 10 minutes, until the cheese is melted and lightly browned.

    12

    Serve hot, garnished with chopped fresh parsley.