Spicy Beef Filling for Crepes

Recipe by melle_escaton
READY IN: 40mins


  • 1
    tablespoon vegetable oil
  • 2
    medium onions, finely chopped
  • 2 -3
    garlic cloves, minced
  • 1
    red chile, finely chopped
  • 1
    tablespoon tomato paste
  • 12
    cup vegetable stock (half a cube dissolved in 1/2 cup boiled water)
  • 1
    teaspoon paprika
  • salt and pepper, to taste
  • 1
    tablespoon cheddar cheese, grated (per pancake)
  • coriander, finely chopped, to taste (optional)


  • Heat the oil in a saucepan, then saute the onions for a couple of minutes, until they turn soft.
  • Add the garlic and chilli and cook until the onions start to turn golden.
  • Add the mince beef and stir until the meat is cooked a little bit.
  • Pour stock over the meat (1/2 cup, or as much as needed for the meat to be almost fully covered in liquid).
  • Turn down the heat and let simmer for 15 minutes.
  • Add tomato paste and paprika and let simmer further, until almost all the liquid has vapourised.
  • Just before taking off the heat, season with salt and pepper, to taste (you can leave the pepper out if you think the beef would be too spicy).
  • Serve right away and, when serving in the crepes, put about 3 tbsp of spicy beef on one half of the pancake, garnish with grated cheese and coriander, fold the pancake and -- enjoy!