Hi, friends! In Brazil, panquecas often means thin savory crepes filled, rolled, and baked with tomato sauce. These are not fluffy breakfast pancakes. Resting the batter for 10 minutes helps the flour hydrate so each crepe bends without tearing.
- Prep
- 35 minutes
- Cook or chill
- about 35 minutes on the stove and in the oven
- Yield
- 10 crepes
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Crepes
- 2 eggs
- 1½ cups milk (360 ml)
- 1 cup all-purpose flour, spooned and leveled
- 1 tablespoon neutral oil
- ½ teaspoon salt
Filling
- 500 g ground beef (about 1.1 lb)
- 1 tablespoon olive oil
- ½ onion, chopped
- 2 garlic cloves, minced
- 1 tomato, seeded and diced
- 1 teaspoon paprika
- Salt, black pepper, parsley, and scallions to taste
Topping
- 2 cups tomato sauce (480 ml)
- 100 g shredded mozzarella (3½ oz)
- Parmesan and basil to taste
How to make it
- Brown the beef in a wide skillet. Once its liquid evaporates, add the oil, onion, garlic, and paprika. Add tomato and seasonings. Cook to 160°F, keeping the filling moist without loose liquid. Finish with herbs and let it become lukewarm.
- Blend the eggs, milk, flour, oil, and salt for about 30 seconds, just until smooth. Rest the batter for 10 minutes.
- Heat a lightly oiled 8-inch nonstick skillet. Add about ¼ cup batter and immediately tilt the pan to spread a thin layer.
- When the surface loses its wet shine and the edges release, flip and cook the other side briefly. Stack the finished crepes on a plate and repeat.
- Preheat to 400°F (200°C). Put filling near one edge of each crepe and roll gently. Place seam side down in a baking dish over a thin layer of sauce.
- Cover with remaining sauce and cheeses. Bake for about 15 minutes, until heated through and lightly browned; extend the time if the dish started cold.
Small details that help
A small ladle and a well-heated nonstick skillet make thin crepes easier. The batter should run from the ladle in a continuous ribbon. Yield varies with skillet size and the amount of batter used for each crepe.
Serving and storing
Refrigerate leftovers promptly in shallow, covered containers at 40°F or below. Use cooked leftovers within 3–4 days. Reheat hot leftovers to 165°F. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Why do the crepes tear?
The batter may need its rest, the pan may be too cool, or the crepe was flipped before its surface set. Make one test crepe first.
Can I use breakfast pancake mix?
No. This is a thin, unsweetened crepe batter without baking powder.
Can I use another filling?
Cooked shredded chicken is an option, but drain its sauce well and keep the crepes from becoming soggy.