Brazilian Crepes with Meat Filling
A ground beef mixture rolled up in homemade crepes and topped with a white sauce, Brazilian Crepes with Meat Filling is a hearty and delicious entree.
Ingredients
Meat Sauce
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and diced
- 3 garlic cloves, minced
- 1 1/2 lb ground beef
- Salt and black pepper
- 3 large ripe tomatoes, finely chopped
- 3/4 cup black olives, chopped
- 1/2 cup flat-leaf parsley, finely chopped
Béchamel (White Sauce)
- 5 tbsp butter
- 5 tbsp flour
- 4 cup whole milk
- Salt and black pepper
- 1/2 tsp ground nutmeg
- 15 crepes (recipe for crepes is listed in Dessert category)
- 1/4 cup Parmesan cheese
Instructions
Meat Sauce
- In a large skillet, sauté onion and carrots in oil. Cook, stirring occasionally, until carrots are nearly tender and onions are clear.
- Add garlic, ground beef and season with salt and pepper. Cook, stirring occasionally, until meat is browned.
- Reduce heat to medium, add tomatoes and cover the skillet. Cook, stirring occasionally, until sauce has thickened and tomatoes are soft.
- Remove from heat and fold in olives and flat-leaf parsley, saving aside 1/2 tablespoon of parsley for garnishing. Set aside.
Béchamel Sauce (White Sauce)
- In a medium saucepan, heat the butter until melted. Add the flour and stir until smooth. Cook until the mixture turns a light, golden color.
- Add milk, whisking continuously. Bring to a boil. Cook 5 minutes, stirring constantly, then remove from heat.
- Season with salt, pepper and nutmeg. Set aside.
To Assemble the Dish
- Preheat oven to 350 degrees F.
- Place one crêpe on a flat surface. Arrange approximately 3 tablespoons of meat filling about 1-inch from the edge of the crêpe. Start rolling the crêpe from the side where the filling was placed. Once crêpe is rolled, transfer to a large oven proof dish, seam side down.
- Repeat process until all crêpes are done. Cover with Béchamel sauce and top with parmesan.
- Bake until the cheese is melted, 15 to 20 minutes. Remove from oven and sprinkle the top with reserved parsley for garnishing. Serve immediately.
