1. Prepare the Crepes
In a bowl, whisk eggs and salt until combined.
Gradually add milk in portions, mixing well.
Sift in flour and whisk until smooth, lump-free batter forms.
Heat a non-stick pan over medium heat and lightly grease with vegetable oil.
Pour a small ladle of batter into the pan, swirling to coat evenly.
Cook for 1-2 minutes, then flip and cook for another 30 seconds.
Repeat until all batter is used, stacking crepes on a plate.
2. Prepare the Béchamel Sauce
In a saucepan, melt 40 g butter over medium heat.
Stir in 30 g flour, whisking constantly for 1 minute.
Gradually pour in 500 ml milk, whisking continuously.
Cook until thickened, then season with salt and black pepper.
Set aside.
3. Prepare the Beef Filling
Heat butter and vegetable oil in a pan over medium heat.
Sauté onion until softened.
Add garlic and cook for another 30 seconds.
Add minced beef, breaking it apart with a spatula. Cook until browned.
Stir in chopped tomatoes, salt, black pepper, paprika, and tomato sauce.
Simmer for 5-7 minutes, then remove from heat.
4. Assemble the Casserole
Preheat the oven to 180°C (355°F).
Lightly grease a baking dish with vegetable oil.
Place a layer of crepes at the bottom.
Spread a portion of the beef filling, then drizzle some béchamel sauce.
Repeat layering until all crepes and filling are used.
Pour remaining béchamel sauce on top.
Sprinkle generously with grated mozzarella cheese.
5. Bake the Casserole
Bake for 35 minutes at 180°C (355°F) until golden brown and bubbly.
Let cool slightly before slicing.
Serving Suggestions
Serve with a fresh green salad.
Drizzle with garlic yogurt sauce or sour cream.
Pair with roasted vegetables or mashed potatoes.
Cooking Tips
For extra richness, add grated Parmesan to the béchamel sauce.
For a spicier version, add chili flakes to the beef filling.
For more layers, cut crepes in half and overlap when layering.
Nutritional Benefits
High in protein from eggs, beef, and cheese.
Rich in essential vitamins from tomatoes and onions.
Balanced combination of carbs, fats, and proteins.
Dietary Information
Not vegetarian (contains beef).
Can be made gluten-free using gluten-free flour for crepes and béchamel sauce.
Nutritional Facts (Per Serving, Approx.)
Calories: 480
Protein: 30g
Carbohydrates: 35g
Fat: 25g
Storage
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze in portions for up to 1 month; reheat before serving.
Reheating: Warm in an oven at 160°C (320°F) for 10 minutes or microwave for 1-2 minutes.
Why You’ll Love This Recipe
✔ Layers of creamy, cheesy, and savory goodness
✔ Perfect comfort food for family dinners
✔ Great for meal prep and reheating
✔ Delicious balance of textures and flavors

Conclusion
This Savory Baked Crepe Casserole is a hearty, cheesy, and flavorful dish, combining the delicacy of crepes with a rich, seasoned beef filling and a creamy béchamel sauce. Whether for a cozy dinner or a special gathering, this casserole is sure to impress! Try it today and enjoy a comforting homemade meal.
Frequently Asked Questions
Can I use chicken instead of beef? Yes! Ground chicken or turkey works great.
Can I make this ahead of time? Yes! Assemble and refrigerate, then bake before serving.
Can I add more vegetables? Absolutely! Try adding spinach, zucchini, or bell peppers.
Can I use store-bought crepes? Yes! Pre-made crepes save time.
Can I use a different cheese? Yes! Gouda, cheddar, or Parmesan work well.
How do I prevent soggy layers? Let the beef filling cool slightly before layering.
Can I add a crunchy topping? Yes! Sprinkle breadcrumbs mixed with Parmesan before baking.
What if I don’t have béchamel sauce? You can use a mix of cream and cheese instead.
How do I make it low-carb? Use almond flour crepes instead.
Can I reheat leftovers? Yes! Reheat in the oven or microwave until warm.