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Heat 2 tbsp vegetable oil in a pan over medium heat.
Add ground beef and cinnamon stick (if using).
Season with salt, pepper, dried shallots, garlic powder, oregano, and paprika.
Stir occasionally and cook for 10 minutes on low heat.
Pour in tomato purée and add sugar.
Simmer for 20 minutes, stirring occasionally.
Remove cinnamon stick before using.
3. Prepare the Creamy Sauce
In a saucepan over low heat, toast flour until it develops an almond aroma and light brown color.
Add butter, stirring vigorously until a paste forms.
Slowly pour in milk, whisking constantly to prevent lumps.
Cook for 5 minutes until the sauce thickens.
Season with salt and black pepper.
4. Assemble the Pancakes
Lay a pancake flat on a surface.
Spread a thin layer of creamy sauce evenly.
Add a spoonful of beef filling, spreading it lightly.
Fold the edges inward, then roll up tightly like a wrap.
Repeat with all pancakes.
5. Serve
Serve warm with extra creamy sauce on the side.
Garnish with fresh parsley or grated cheese.
Serving Suggestions
Serve with a fresh side salad or roasted vegetables.
Enjoy with a dollop of sour cream or yogurt.
Pair with a cup of tomato soup for a complete meal.
Cooking Tips
For extra crispiness, lightly pan-fry the stuffed pancakes before serving.
For a cheesier version, mix grated Parmesan or mozzarella into the creamy sauce.
For a spicier twist, add red chili flakes to the beef mixture.
Nutritional Benefits
High in protein from beef and eggs.
Rich in calcium from milk and butter.
Balanced in carbs, fats, and proteins for a filling meal.
Dietary Information
Not vegetarian (contains beef).
Can be made gluten-free using gluten-free flour for pancakes and sauce.
Can be made dairy-free by substituting plant-based milk and vegan butter.
Nutritional Facts (Per Serving, Approx.)
Calories: 450
Protein: 22g
Carbohydrates: 40g
Fat: 20g
Storage
Refrigeration: Store assembled pancakes in an airtight container for up to 3 days.
Freezing: Freeze individually wrapped pancakes for up to 1 month.
Reheating: Warm in a pan or oven at 160°C (320°F) for 10 minutes.
Why You’ll Love This Recipe
✔ Soft pancakes with a rich, savory filling
✔ Creamy, flavorful sauce that enhances every bite
✔ Great for meal prep and freezing
✔ Comforting, hearty, and family-friendly
Conclusion
These Beef-Stuffed Pancakes with Creamy Sauce are a delicious fusion of tender pancakes, seasoned beef, and a smooth, velvety sauce. Whether served for a cozy family dinner or a special brunch, this dish will surely impress. Try them today and enjoy a comforting, homemade meal!
Frequently Asked Questions
Can I use chicken instead of beef? Yes! Ground chicken or turkey works great.
Can I use fresh garlic instead of garlic powder? Yes! Sauté 2 minced garlic cloves with the beef.
Can I make the sauce thicker? Yes! Add an extra 1 tbsp flour for a thicker consistency.
Can I add vegetables to the filling? Yes! Try adding mushrooms, spinach, or bell peppers.
Can I bake the stuffed pancakes instead of frying? Yes! Bake at 180°C (350°F) for 15 minutes for a crispier texture.
Can I make mini versions for appetizers? Yes! Use smaller pancakes and roll them into bite-sized portions.
Can I use store-bought crepes? Yes! Pre-made crepes work well.
Can I freeze these? Yes! Wrap them individually and freeze for up to a month.
Can I make this dish spicy? Yes! Add chili flakes or cayenne pepper to the beef mixture.
How do I reheat leftovers? Warm in a pan over low heat or in the oven at 160°C (320°F) for 10 minutes.
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