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“I was making crepes for lunch and wanted some meety filling for the first course - it wouldn't have been a proper lunch if we'd just had crepes with Nutella! So I came up with this, and it was very tasty - and my fiance loved it too!! Make your crepes the usual way (I used the wonderful Crepes), and try this... you won't regret it! Although the recipe seems a bit long, don't let this scare you. I made the crepe batter first, then cooked the beef up to stage 4, and just let it simmer while I was making the crepes. Everything was on the table in about 40 mins.”

Ingredients Nutrition

  • 400 g beef mince
  • 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)


  1. Heat the oil in a saucepan, then saute the onions for a couple of minutes, until they turn soft.
  2. Add the garlic and chilli and cook until the onions start to turn golden.
  3. Add the mince beef and stir until the meat is cooked a little bit.
  4. Pour stock over the meat (1/2 cup, or as much as needed for the meat to be almost fully covered in liquid).
  5. Turn down the heat and let simmer for 15 minutes.
  6. Add tomato paste and paprika and let simmer further, until almost all the liquid has vapourised.
  7. 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).
  8. 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!

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