Meat Crepes au gratin

DrygastDrygast, 2024-01-14

Filled thin pancakes with minced meat sauce.


  • Servings4 Portions
  • AllergensEggs, Milk, Wheat


  • Prep Time45 min
  • Cook Time30 min


Finally it was time to pick out an old classic from my childhood. I'm not entirely sure why it's been so long since I chose to make this dish, but it takes a little more effort than just cooking pasta and the like I guess. Anyway, I got some motivation a few days ago and found a simple and relatively quick recipe that is very similar to what I remember from when I was young - maybe there was a lot more cheese on the childhood version, but there I need to ask my mother about whether my memory is exaggerating or correct.

I would probably call this "filled pancakes", but since we are going to try to be a little more fancy, it will be crepes instead. The difference between Swedish pancakes and crepes is very small, but generally there is more egg in a crepe. So really, this is mostly a small tweak on my usual recipe for pancakes (1 egg, 1 dl flour and 2 dl milk) with a little more egg. I fry them like normal Swedish pancakes too.

I expect to make about 8 crepes from this recipe, which means that I use a little under 1 dl of batter for each pancake and make sure to fill a slightly smaller frying pan that is 18-20 cm in diameter. The pancakes are also perfect to use for other areas such as for dessert with cream, jam and fresh berries.


Meat Sauce

Nutrition Facts*

 TotalServing100 g
Energy4627.93 kcal1156.98 kcal263 kcal
Carbohydrates135.32 g33.83 g7.69 g
Fat379.38 g94.85 g21.56 g
Protein168.05 g42.01 g9.55 g
Sugar33.61 g8.4 g1.91 g
Salt11.26 g2.82 g0.64 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


Meat Sauce
  1. In a small saucepan or frying pan - fry the onion in butter until the onion is soft.
  2. Add in the minced meat and fry until the meat is cooked through.
  3. Add the tomato puree and fry for another minute.
  4. Add the cream, bring to the boil and simmer for a few minutes.
  5. Taste with salt and black pepper.
  1. Crack the eggs in a small bowl and add a little of the milk.
  2. Pour in the flour and mix the batter well until all the lumps are gone.
  3. Add the rest of the milk and the salt - mix the batter again.
  4. Here I usually leave the batter in the fridge for an hour and rest.
  5. In a hot frying pan (18-20 cm diameter), add a dollop of butter and fry the pancakes one by one. I use just under 1 dl for each pancake and then there will be 8 pieces in total.
  6. Place the pancakes on a plate to the side.
  1. Preheat the oven, 250°C.
  2. Take some of the meat sauce, put it in the middle of a pancake and roll it up.
  3. Place the filled pancakes in an ovenproof dish.
  4. Grate the cheese over the filled pancakes and bake in the oven for about 10 minutes.
  5. Serve with a light salad and optionally grate more cheese on top.