Stuffed savory crepes

By the GetYourMacros team · 31 August 2026

Savory thin crepes stuffed with seasoned lean beef and pan-seared until golden and crispy.

• Time 30 min
• Course One-dish meal
• Diet Omnivore
• Cuisine Middle Eastern
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 60 g Plain flour (00)
• 120 ml Semi-skimmed milk
• 1 Egg (60 g)
• 160 g Lean beef mince (5% fat)
• 50 g Onion
• 10 ml Extra virgin olive oil
• 50 g Greek yogurt 0%
• Salt to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Whisk the flour, milk, egg, and a pinch of salt until you have a smooth, thin batter.
2. Heat a non-stick pan with a drop of oil and cook 3-4 thin crepes for about 1 minute per side.
3. In another pan, sauté the finely chopped onion with half the oil, then add the beef mince and cook for 5-6 minutes until browned.
4. Season the meat with salt and pepper, then place a spoonful in the center of each crepe.
5. Fold the crepes into triangles or squares, sealing the meat filling inside.
6. Wipe the pan and toast the stuffed crepes with the remaining oil over medium heat for 2 minutes per side until crunchy.
7. Serve hot with a dollop of Greek yogurt on the side for dipping.

Tips

• Keep the crepes very thin so they fold easily without breaking.
• Store in the fridge for up to 2 days and reheat in a pan to restore the crunch.

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