facebook-icon  linkedin-icon  google-plus-cynthia-presser  pinterest-icon  youtube-icon  stumbleupon-icon  email-icon

Panqueca de Carne Moida (Brazilian Crêpes with Meat Filling)

Share

Crêpes are really thin pancakes and they can be used in both savory and sweet recipes. I grew up eating them at home – my Mom makes the best ones! In fact, this is a very special recipe post because during the testing and photo shoot I had the chance to be hands-on in the kitchen with my Mom; and since she is the crêpes expert, this time I could take a step back and watch the process, photograph, and take some really good notes. We had a lot of fun! The whole family ended up getting involved: my husband, my 4-year-old, and even the baby ended up participating on the process.

Cooking with my Mom is an opportunity that I unfortunately do not have very often. She still lives in Brazil and I live in the US. But I just recently had my second baby boy so she flew to Indiana to spend some time with us. When baby William give us a little break, I often ask her to help me prepare some of the recipes I grew up eating.

My Mom’s “Brazilian Crêpes with Meat Filling” are delicious and fairly simple to make (the step-by-step with pictures is helpful!). You can make the crêpes in advance and store in the fridge for a couple of days. You can also be creative with filling: besides the meat and vegetables, I also love to use shredded chicken with corn. For the sweet lovers, my absolute favorite is dulce de leche. Once you have the crêpes ready, the possibilities are endless and SO GOOD!!!

Yields approximately 18

Ingredients for Crêpes (scroll down to see the step-by-step with pictures):

  • 3 eggs
  • 1 teaspoon salt
  • 3 cups milk
  • 1 cup warm water
  • ¼ cup vegetable oil
  • 2 ½ to 3 cups cake flour


Ingredients for Meat:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, peeled and diced
  • 3 garlic cloves, minced
  • 1 ½ pounds lean ground beef
  • Salt and black pepper
  • 3 large ripe tomatoes, finely chopped
  • ¾ cup black olives, chopped
  • ½ cup flat-leaf parsley, finely chopped (save ½ tablespoon for garnishing)


Ingredients for Béchamel (White Sauce):

  • 5 tablespoons unsalted butter
  • 4 tablespoons flour
  • 4 cups whole milk
  • Salt and black pepper
  • ½ teaspoon freshly grated nutmeg
  • ¼ cup parmesan cheese, for topping


Directions for Crêpes:

Place eggs, salt, milk, warm water and vegetable oil in a blender. Blend on low speed until incorporated. With blender still on at low speed, slowly add flour until batter is smooth. The batter should be fairly runny.

Spray the bottom of a medium non-stick skillet with vegetable oil and place over medium-high heat. Once skillet in hot, pour 1/3 cup of batter on skillet; swirl the pan to cover the entire bottom with the batter. Cook for 30 to 45 seconds, or until the edges turn golden brown. Using a spatula, flip the crêpe and cook the other side until golden brown; another 30 to 45 seconds. Slide the crêpe on a large plate and set aside. Repeat the process until all batter is gone; adjusting the heat if necessary (the pan gets hotter as you go, so watch out for that).

Directions for Meat Sauce:

In a large skillet set over medium-high heat, add olive oil until shimmering. Add onion and carrots. Cook, stirring occasionally, until carrot is nearly tender and onions are translucent; 5 minutes. Add garlic and cook until fragrant, 40 seconds. Add ground beef and season with salt and pepper. Cook, stirring occasionally, until meat is browned; 5 minutes. Reduce heat to medium, add tomatoes and cover the skillet. Cook, stirring occasionally, until sauce has thickened and tomatoes are soft; 10 minutes. Remove from heat and fold in olives and flat-leaf parsley. Set aside.

Directions for Béchamel Sauce:

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color; 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking vigorously until very smooth. Bring to a boil. Cook 5 minutes, stirring constantly, then remove from heat. Season with salt, pepper and nutmeg. Set aside.

Assembling:

Preheat oven to 350 degrees F.

Place one crêpe on a working surface. Arrange approximately 3 tablespoons of meat filling about 1-inch close to the edge of the crêpe. Start rolling the crêpe from the side where the filling was placed. Once crêpe is rolled, transfer to a large oven proof dish. Repeat process until all crêpes are done. You might need two large dishes, or you can make 2 layers of crêpes on the same dish (I used two dishes). Cover with Béchamel sauce and top with parmesan. Bake until the filling is warm and the cheese is melted; 15 to 20 minutes. Remove from oven and sprinkle the top with ½ tablespoon of parsley, for garnishing. Serve immediately

.panqueca-carne-moida

Step-by-Step with Pictures:

panqueca-pour-flour

Place eggs, salt, milk, warm water and vegetable oil in a blender. Blend on low speed until incorporated. With blender still on at low speed, slowly add flour until batter is smooth. The batter should be fairly runny.

panqueca-pour-batter-pan

Spray the bottom of a medium non-stick skillet with vegetable oil and place over medium-high heat. Once skillet in hot, pour 1/3 cup of batter on skillet.

Swirl the pan to cover the entire bottom with the batter. Cook for 30 to 45 seconds, or until the edges turn golden brown.


Using a spatula, flip the crêpe and cook the other side until golden brown; another 30 to 45 seconds

.

Slide the crêpe on a large plate and set aside.

The crêpe has to be paper thin. Repeat the process until all batter is gone; adjusting the heat if necessary (the pan gets hotter as you go, so watch out for that).


Preheat oven to 350 degrees F. Place one crêpe on a working surface. Arrange approximately 3 tablespoons of meat filling about 1-inch close to the edge of the crêpe.

Start rolling the crêpe from the side where the filling was placed.

Once crêpe is rolled, transfer to a large oven proof dish.

Repeat process until all crêpes are done.


You might need two large dishes, or you can make 2 layers of crêpes on the same dish (I used two dishes).

Cover with Béchamel sauce and top with parmesan. Bake until the filling is warm and the cheese is melted; 15 to 20 minutes. Remove from oven and sprinkle the top with ½ tablespoon of parsley, for garnishing. Serve immediately.

panqueca-de-carne-crepe-brazilian-recipe-foodgawker

Now, some pictures of the fun...



Share this post