📝 About This Recipe
A beloved staple in Brazilian households, these savory crepes are a comforting fusion of delicate, buttery batter and a robustly seasoned ground beef filling. Unlike French crepes, the Brazilian 'panqueca' is rolled tightly, smothered in a vibrant tomato sauce, and finished with a golden layer of melted cheese. It is the ultimate comfort food that brings the warmth of a traditional Sunday family lunch in São Paulo or Rio right to your kitchen.
🥗 Ingredients
The Savory Beef Filling
- 500 grams Ground Beef (lean, preferably 85/15)
- 2 tablespoons Olive Oil
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato Paste
- 1/4 cup Green Olives (pitted and chopped)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Salt and Black Pepper (to taste)
The Golden Crepe Batter
- 2 cups Whole Milk (at room temperature)
- 1.5 cups All-purpose Flour (sifted)
- 2 Large Eggs
- 2 tablespoons Vegetable Oil (plus extra for the pan)
- 1/2 teaspoon Salt
The Topping and Finish
- 2 cups Tomato Sauce (homemade or high-quality marinara)
- 1 cup Mozzarella Cheese (shredded)
- 1/4 cup Parmesan Cheese (freshly grated)
👨🍳 Instructions
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1
Start with the filling: Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon until browned and no pink remains, about 8 minutes.
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2
Add the diced onions and minced garlic to the beef. Sauté for 5 minutes until the onions are translucent and fragrant.
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3
Stir in the tomato paste, chopped olives, salt, and pepper. Lower the heat and let it simmer for another 5 minutes to meld flavors. Stir in the fresh parsley and set aside to cool slightly.
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4
Prepare the batter: In a blender, combine the milk, eggs, vegetable oil, salt, and flour. Pulse until perfectly smooth. Let the batter rest for 10 minutes to allow the gluten to relax.
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5
Lightly grease an 8-inch non-stick skillet with a drop of oil and heat over medium heat. Pour a small ladle of batter (about 1/4 cup) into the center.
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6
Immediately swirl the pan in a circular motion to coat the bottom evenly. Cook for about 1 minute until the edges lift easily and the bottom is lightly golden.
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7
Flip the crepe carefully and cook the other side for 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking them as you go.
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8
Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a large baking dish.
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9
To assemble, place a crepe on a flat surface. Add 2 generous tablespoons of the beef filling in a line down the center.
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10
Roll the crepe tightly and place it seam-side down in the prepared baking dish. Repeat until the dish is full.
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11
Pour the remaining tomato sauce over the center of the rolled crepes, leaving the ends slightly exposed for texture.
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12
Sprinkle the shredded mozzarella and grated Parmesan evenly over the sauce.
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13
Bake for 15-20 minutes, or until the sauce is bubbling and the cheese has melted into a golden, gooey crust.
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14
Remove from the oven and let rest for 5 minutes before serving to ensure the rolls stay intact when plated.
💡 Chef's Tips
For the softest crepes, ensure your milk and eggs are at room temperature before blending. If the batter seems too thick, add a tablespoon of milk at a time; it should be the consistency of heavy cream. Avoid overfilling the crepes, as they may tear or leak during the rolling process. You can prepare the beef filling a day in advance to save time; cold filling is actually easier to roll. To prevent sticking, use a paper towel to lightly wipe the pan with oil between every 2-3 crepes.
🍽️ Serving Suggestions
Serve with a side of Brazilian white rice (Arroz Branco) to soak up the extra tomato sauce. A simple green salad with a bright lime vinaigrette cuts through the richness of the beef. Pair with a chilled glass of Guaraná soda for an authentic Brazilian lunch experience. For a wine pairing, a light-bodied Merlot or a fruity Malbec complements the savory beef perfectly. Top with a few extra pinches of fresh oregano or basil just before serving for a pop of color.