Brazilian recipe
Classic Minced Meat Crepes (Panqueca de carne moída)
A traditional recipe for minced meat crepes, featuring tender batter and a rich, creamy filling. Ideal for a practical and tasty lunch or dinner.
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Ingredients
1 1/2 cups all-purpose flour
1 cup milk
2 eggs
4 tablespoons vegetable oil
Salt to taste
300g minced meat
2 tablespoons onion, finely chopped or grated
1/2 tomato, diced
1/2 can tomato paste
1 carton table cream (creme de leite)
Salt to taste
400g sliced mozzarella
Grated cheese to taste
1 cup milk
2 eggs
4 tablespoons vegetable oil
Salt to taste
300g minced meat
2 tablespoons onion, finely chopped or grated
1/2 tomato, diced
1/2 can tomato paste
1 carton table cream (creme de leite)
Salt to taste
400g sliced mozzarella
Grated cheese to taste
Where to find ingredients
You can find all fresh produce, meat, and dairy products at local markets or major supermarkets in Banjul and Serrekunda. Use 'creme de leite' as listed, which is a staple shelf-stable thick cream common in Brazilian cooking; if unavailable, a heavy whipping cream can serve as a substitute.
Preparation method
- In a blender, combine the eggs, milk, and oil.
- Gradually add the flour and blend until you achieve a smooth, creamy batter.
- Season the batter with salt to taste.
- Heat a lightly oiled non-stick skillet over medium-high heat.
- Pour a ladle of batter into the hot skillet.
- Swirl the pan to distribute the batter evenly across the surface.
- Cook until the edges begin to lift, then flip to brown the other side.
- Remove and set the finished crepes aside.
- In a separate pan, sauté the chopped onion in a splash of oil until translucent.
- Add the minced meat and cook until 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 and stir to combine.
- Stir in the tomato paste and season with salt to taste.
- Simmer for 10 minutes or until the sauce thickens.
- Remove from the heat and allow the meat sauce to cool slightly.
- Stir in the table cream (creme de leite) until the sauce is uniform.
- Return the pan to low heat and cook for another 5 minutes.
- Fill each crepe with a slice of mozzarella and a portion of the meat sauce.
- Roll up the crepes securely.
- Lightly grease a baking dish with a small amount of sauce.
- Arrange the filled crepes in the prepared baking dish.
- Top the crepes with the remaining meat sauce.
- Sprinkle with grated cheese.
- Bake in a preheated medium-hot oven for about 20 minutes, or until the cheese is melted and bubbling.
Observations
This classic recipe for minced meat crepes is perfect for those seeking a comforting, straightforward meal. The lightly browned, delicate batter envelops a flavorful minced meat filling, enriched with a creamy sauce and finished with a golden, melted cheese topping. It is a versatile dish, perfect for a hearty Sunday lunch or a quick and satisfying dinner during the work week.
The preparation is divided into simple stages: crafting the crepe batter, cooking the savory meat filling, and the final assembly with the sauce and cheese. Follow this step-by-step guide to ensure a delicious result that is sure to be enjoyed by the whole family.
The preparation is divided into simple stages: crafting the crepe batter, cooking the savory meat filling, and the final assembly with the sauce and cheese. Follow this step-by-step guide to ensure a delicious result that is sure to be enjoyed by the whole family.
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