This is why you're going to love these savory crepe gratin
Savory crepes are always welcome in our home, and this version is especially rich and satisfying enough to serve as a main course. These are the main reasons why we love this recipe:
- the crepes are thin, soft, and generously filled
- the beef ragu is rich, thick, and full of flavor
- the creamy béchamel keeps the crepes moist and tender while baking
- Parmesan adds a pleasant saltiness and creates a beautifully golden crust
- the dish can be partially prepared ahead
- this recipe is perfect for a family lunch or dinner
- the individual components can be prepared a day in advance
- the baked crepes are delicious the next day too
This is not a 15-minute dinner recipe. However, it is easy to divide the preparation into several steps, which makes the whole process much more manageable.
Top 5 tips and tricks
Follow these five tips to make the preparation even easier.
1. Cook the ragu slowly. There’s no need to rush a beef ragu. Longer, gentle cooking allows the flavors to develop, the meat to become more tender, and the sauce to turn thick and rich.
2. Brown the meat well. When you add the ground beef, increase the heat and let it brown properly. If the pan isn’t hot enough, the meat will release too much liquid and mostly steam instead of browning. Well-browned meat has much more flavor.
3. The ragu shouldn’t be watery. This is especially important for filled crepes. The finished ragu should be thick. If it contains too much liquid, the crepes will be harder to roll and the filling may leak out during baking.
4. Keep the crepes soft. Stack the cooked crepes on top of each other as you go and keep them covered. The trapped steam helps keep them soft and flexible, so they won’t tear when rolled.
5. Let the dish rest after baking. Even though it will smell tempting enough to serve immediately, let it rest for at least 5–10 minutes. The filling and béchamel will set slightly, making the crepes much easier to serve.
Storing and freezing
One of the advantages of this recipe is that most of the work can be done ahead of time.
The beef ragu can be prepared one or two days in advance and stored in an airtight container in the refrigerator. Before assembling the crepes, gently reheat it, or use it cold if it is soft enough to spread easily. The crepes can also be cooked a day ahead. Once completely cooled, stack them on top of each other, cover well, and store in the refrigerator.
If you have leftover baked crepes, let them cool completely before transferring them to an airtight container or covering the baking dish tightly.
Refrigerator: Store for up to 3 days. Before serving, reheat in the oven at about 180°C / 350°F until heated through. A smaller portion can also be reheated in the microwave. If reheating in the oven, you can loosely cover the dish with aluminum foil for the first few minutes to prevent the top from browning too much.
Freezing: It is best to freeze the beef ragu separately. Once completely cooled, transfer it to a freezer-safe container and freeze. This way, the main part of the filling is already prepared, and you can make fresh crepes and béchamel on the day you plan to serve the dish.
How to make Ground Beef Crepe Gratin with Béchamel at home (video)
This is exactly the kind of recipe we love for a relaxed family meal. The ingredients are familiar, the flavors are comforting and the recipe can easily be prepared in stages. Check this short video to master the recipe making at home.
Next, try these ground meat recipes
- Potato Moussaka with Ground Beef
- Greek Moussaka
- Zucchini Lasagna
- Best Ground Beef Lasagna
- Beef Skillet Enchiladas
METHOD
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prepare the vegetables
Peel and finely chop the onion. Peel the carrot and trim the celery, then cut both into very small cubes. Place a large skillet or pot over medium heat. Add the olive oil, chopped onion, carrot, and celery. Add the garlic clove and oregano. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. Transfer the vegetables to a plate.
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add the meat
Increase the heat and add the ground beef. Break the meat up well with a spatula as it cooks. Cook for 6–8 minutes, until nicely browned and most of the liquid released by the meat has evaporated. Add the tomato paste, bay leaf, salt, and pepper. Stir and cook for another minute.
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cook the ragu
Pour in the red wine and cook for a few minutes, until most of the alcohol has evaporated. Add the tomato passata and the water or stock. Stir and bring to a boil. Reduce the heat to low, cover with a lid, and gently simmer the ragu for 2–2 1/2 hours, stirring occasionally. Toward the end of cooking, the ragu should be thick and rich, not watery. Remove the bay leaf and season with additional salt and pepper to taste.
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make the crepes
Add the milk, flour, eggs, and a pinch of salt to a bowl. Whisk well until smooth and lump-free. Melt a little butter in a skillet and cook about 10 thin crepes from the batter. Stack the cooked crepes on a plate and cover them to keep them soft.
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bechamel
Melt the butter in a saucepan over medium heat. Add the flour and cook for about 4–6 minutes, stirring constantly and making sure the flour does not brown. Gradually pour in the milk, whisking continuously to prevent lumps from forming. Add the nutmeg and bay leaves, then season lightly with salt and pepper. Cook the béchamel over low heat for 10–15 minutes, stirring frequently, until smooth, creamy, and slightly thickened. Remove the bay leaves before using.
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fill the crepes
Preheat the oven to 190°C / 375°F. Spoon 2–3 tablespoons of the prepared ragu onto the center of each crepe, then add 1 teaspoon of Parmesan and 1 tablespoon of béchamel sauce. Roll up the crepe and place it seam-side down in a baking dish. Repeat with the remaining crepes, arranging them snugly next to each other.
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add the bechamel
Pour the prepared béchamel evenly over the crepes, making sure they are well covered. If desired, sprinkle with a little extra finely grated Parmesan or another good melting cheese for a more pronounced golden crust.
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bake
Transfer the baking dish to the preheated oven and bake at 190°C / 375°F for 30–35 minutes, or until the béchamel is beautifully golden on top and gently bubbling around the edges. Remove the baked crepes from the oven and let them rest for about 5–10 minutes before serving. This will make them easier to portion. Serve warm.
