Brazilian recipe
Classic Savory Ground Beef Crepes (Panqueca de carne moída)
A traditional Brazilian-style recipe for tender, thin crepes stuffed with a savory, creamy ground beef filling and baked until golden.
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Ingredients
1 1/2 cups all-purpose flour
1 cup whole milk
2 large eggs
4 tablespoons vegetable oil
Salt to taste
300g ground beef
2 tablespoons onion, finely chopped or grated
1/2 tomato, diced
1/2 can tomato paste
200g (1 pack) table cream (creme de leite)
Salt to taste
400g sliced mozzarella
Grated hard cheese to taste
1 cup whole milk
2 large eggs
4 tablespoons vegetable oil
Salt to taste
300g ground beef
2 tablespoons onion, finely chopped or grated
1/2 tomato, diced
1/2 can tomato paste
200g (1 pack) table cream (creme de leite)
Salt to taste
400g sliced mozzarella
Grated hard cheese to taste
Where to find ingredients
Find standard grocery items at any local supermarket. Table cream (creme de leite) can be found in the international or baking aisle. If unavailable, heavy cream is a suitable substitute. Mozzarella is best purchased as a block to slice at home for better melting quality.
Preparation method
- In a blender, combine the eggs, milk, and vegetable oil.
- Gradually add the flour and blend until you achieve a smooth, creamy batter.
- Season the batter with salt to taste.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease with a drop of oil.
- Pour a ladle of the batter into the hot pan.
- Immediately tilt and swirl the pan to coat the bottom evenly with a thin layer of batter.
- Cook until the edges begin to lift and the bottom is set, then flip to lightly brown the other side.
- Remove the crepe and set it aside; repeat until all batter is used.
- In a separate saucepan, sauté the chopped onion in a drizzle of oil until translucent.
- Add the ground beef and cook until browned and the liquid has evaporated.
- Reduce the heat, cover the pan, and simmer for a few minutes.
- Add the diced tomatoes and cover again.
- Cook for another 3 minutes, stirring occasionally.
- Stir in the tomato paste and season with salt to taste.
- Cook for approximately 10 more minutes until the sauce thickens.
- Remove from heat and allow the meat sauce to cool slightly.
- Fold the table cream into the meat mixture until completely combined and smooth.
- Return to low heat for 5 minutes to warm through.
- To assemble, place a slice of mozzarella and a spoonful of the meat sauce onto each crepe.
- Roll up each crepe tightly.
- Lightly grease a baking dish with a small amount of the extra sauce.
- Arrange the filled crepes side by side in the baking dish.
- Pour the remaining sauce over the top of the crepes.
- Sprinkle generously with grated cheese.
- Bake in a preheated oven at 350°F (180°C) for about 20 minutes, or until the cheese is melted and bubbling.
Observations
This is a classic recipe for panqueca de carne moída, a beloved staple for those looking for a comforting, homemade meal. The delicate, lightly browned batter wraps around a rich ground beef filling, enhanced with a creamy sauce and finished with a bubbly, melted cheese crust. It is a highly versatile dish, equally suited for a Sunday family lunch or a practical weeknight dinner.
The preparation involves three straightforward stages: crafting the crepe batter, simmering the savory meat filling, and assembling the dish for the oven. Follow these steps to achieve a result that is both authentic and sure to be a hit with everyone at your table.
The preparation involves three straightforward stages: crafting the crepe batter, simmering the savory meat filling, and assembling the dish for the oven. Follow these steps to achieve a result that is both authentic and sure to be a hit with everyone at your table.
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