This Savory Baked Crepe Casserole combines soft, delicate crepes layered with a rich, seasoned beef filling and creamy béchamel sauce, all topped with melty mozzarella cheese. It’s a delicious and comforting dish, perfect for family dinners or special occasions.

Preparation Time

• • Prep Time: 30 minutes

• • Cooking Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 6-8

Ingredients

For the Crepes

• • 3 eggs
  • Salt, to taste

• • 600 ml (2½ cups) milk (added in portions)
  • 240 g (2 cups) all-purpose flour
  • Vegetable oil, for cooking

For the Béchamel Sauce

• • 40 g (3 tbsp) butter
  • 30 g (¼ cup) flour

• 500 ml (2 cups) milk
• Salt and black pepper, to taste

For the Beef Filling

• • 40 g (3 tbsp) butter
  • Vegetable oil, for sautéing
  • 1 onion, finely chopped

• • 3 cloves of garlic, minced
  • 700 g (1.5 lbs) minced beef
  • 2 tomatoes, finely chopped

• • Salt, to taste
  • Black pepper, to taste
  • Dried ground sweet paprika, to taste

• 50 g (3 tbsp) tomato sauce

For the Topping

• • 150 g (1½ cups) hard mozzarella cheese, grated

Directions

1. Prepare the Crepes

• • In a bowl, whisk eggs and salt until combined.
  • Gradually add milk in portions, mixing well.
  • Sift in flour and whisk until smooth, lump-free batter forms.

• • Heat a non-stick pan over medium heat and lightly grease with vegetable oil.
  • Pour a small ladle of batter into the pan, swirling to coat evenly.
  • Cook for 1-2 minutes, then flip and cook for another 30 seconds.

• Repeat until all batter is used, stacking crepes on a plate.

2. Prepare the Béchamel Sauce

• • In a saucepan, melt 40 g butter over medium heat.
  • Stir in 30 g flour, whisking constantly for 1 minute.

• • Gradually pour in 500 ml milk, whisking continuously.
  • Cook until thickened, then season with salt and black pepper.
  • Set aside.

3. Prepare the Beef Filling

• • Heat butter and vegetable oil in a pan over medium heat.
  • Sauté onion until softened.
  • Add garlic and cook for another 30 seconds.

• • Add minced beef, breaking it apart with a spatula. Cook until browned.
  • Stir in chopped tomatoes, salt, black pepper, paprika, and tomato sauce.
  • Simmer for 5-7 minutes, then remove from heat.

4. Assemble the Casserole

• • Preheat the oven to 180°C (355°F).
  • Lightly grease a baking dish with vegetable oil.
  • Place a layer of crepes at the bottom.

• • Spread a portion of the beef filling, then drizzle some béchamel sauce.
  • Repeat layering until all crepes and filling are used.
  • Pour remaining béchamel sauce on top.

• Sprinkle generously with grated mozzarella cheese.

5. Bake the Casserole

• • Bake for 35 minutes at 180°C (355°F) until golden brown and bubbly.
  • Let cool slightly before slicing.

Serving Suggestions

• • Serve with a fresh green salad.
  • Drizzle with garlic yogurt sauce or sour cream.
  • Pair with roasted vegetables or mashed potatoes.

Cooking Tips

• • For extra richness, add grated Parmesan to the béchamel sauce.
  • For a spicier version, add chili flakes to the beef filling.
  • For more layers, cut crepes in half and overlap when layering.

Nutritional Benefits

• • High in protein from eggs, beef, and cheese.
  • Rich in essential vitamins from tomatoes and onions.
  • Balanced combination of carbs, fats, and proteins.

Dietary Information

• Not vegetarian (contains beef).
• Can be made gluten-free using gluten-free flour for crepes and béchamel sauce.

Nutritional Facts (Per Serving, Approx.)

• • Calories: 480

• • Protein: 30g
  • Carbohydrates: 35g
  • Fat: 25g

Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in portions for up to 1 month; reheat before serving.
• Reheating: Warm in an oven at 160°C (320°F) for 10 minutes or microwave for 1-2 minutes.