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Rolled meat crepes


  • 4 eggs
  • 1/2 cup (120 milliliters) flour
  • 1 cup (240 milliliters) water
  • 1 tablespoon (15 milliliters) olive oil + more for frying
  • 1/4 teaspoon (1 milliliter) salt
  • 1/2 cup (120 milliliters) beef stock
  • 1/2 cup (120 milliliters) grated parmesan


  • 1 tablespoon (15 ml) olive oil
  • 227 grams ground beef
  • 227 grams ground pork
  • 1/4 teaspoon (1 milliliter) salt
  • 1/4 teaspoon (1 milliliter) ground black pepper
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1/2 onion, chopped
  • 1/2 cup (120 milliliters) red wine
  • 2 cups (480 milliliters) passata
  • 1/4 cup (60 milliliters) grated parmesan
  • 2 egg yolks


  1. Crack eggs into a bowl and whisk. Add flour and whisk until smooth. Slowly add water, whisking. Add one tablespoon olive oil and salt and whisk in. Set aside to rest for 30 minutes.
  2. Meanwhile, to make the filling, heat olive oil in a skillet. Add ground beef and pork, salt and ground black pepper and cook to brown. Add carrot, celery, and onion and mix in. Add red wine and cook until it evaporates. Stir in passata and parmesan. Turn heat to low, cover, and let cook 20 minutes. Remove lid and beat in two egg yolks and cook until mixture holds together.
  3. Lightly brush a 25 centimeter skillet with olive oil. Ladle egg batter into pan and swirl to coat the bottom. Cook one minute, then carefully flip and cook the other side for one minute. Repeat with remaining batter.
  4. Spread the meat mixture onto the cooked crepes. Roll the crepes up. Set them side by side in a greased 20 x 25 centimeter baking dish. Pour beef stock over top of crepes. Sprinkle parmesan on top. Cover with tinfoil. Bake in a 350 F (175 C) oven for 20 minutes.

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