Brazilian Panquecas
Panquecas
Level up your dinner game with these irresistible Brazilian Panquecas! Imagine savoury crêpes loaded with seasoned ground beef, topped with melted cheese, and smothered in a rich tomato sauce. A delicious twist on comfort food that’s sure to impress—let’s get cooking!
Panquecas have a unique place in Brazilian cuisine, blending European influences with local flavours. Originally inspired by the French crêpe, they were introduced to Brazil by Portuguese immigrants. Over time, Brazilians made the dish their own by adding savoury fillings like ground beef and topping it with cheese and tomato sauce. Today, Panquecas are a beloved comfort food in Brazil, enjoyed in homes and restaurants alike—a delicious example of how global culinary traditions can evolve and thrive in new cultures.
Prep time: 30-40 minutes / Baking time: 15-25 minutes
You will need the following items and utensils: a mixing bowl, whisk, flat spatula, kitchen knife, wooden spoon, ladle, cheese grater, pastry brush, small saucepan, large sauté pan or skillet, round griddle, and a baking or casserole dish.
Ingredients
For the Crêpes:
1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk
2 Tbs (30g) unsalted butter, melted
1/4 tsp (1ml) salt
Butter or oil (for greasing the griddle)
For the Beef filling:
1 lb (450g) ground beef (10-15% fat content)
1 medium onion, chopped
2 cloves garlic, minced
2 Tbs (30ml) tomato paste
1 medium tomato, roughly chopped
1 cup (240ml) tomato sauce or passata (reserving roughly half)
1 tsp (5ml) dried oregano
Salt and cracked black pepper, to taste
1-2 tablespoons butter or olive oil (for cooking)
For the topping:
Reserved tomato sauce or passata
Generous handfuls of freshly grated cheese
1 sprig fresh basil (optional, for additional flavour)
Feel free to adjust the seasoning and ingredients according to your taste preferences!
Batter: To create your delicious panquecas, start by making the batter for the crêpes. Melt the butter in a small saucepan. Whisk together flour, eggs, milk, and a pinch of salt until your batter is smooth, then drizzle in the melted butter. Set aside while you prepare the filling.
Filling: Place a large sauté pan or skillet on a medium heat, add butter (or oil) and sauté the chopped onions until translucent, adding a pinch of salt to help them on their way. Next, add the minced garlic and cook just until they perfume your kitchen, then add in the ground (minced) beef and cook it until well browned - about 8-10 minutes.. Season it with salt and freshly cracked black pepper, letting those flavours mingle until everything is cooked through and irresistible. Push the mixture to one side and add the tomato paste and cook out its rawness before stirring it into the meat and adding the dried oregano (and other herbs, if you wish). Follow that with the chopped tomato and 1/4 cup of tomato sauce or passata, stirring through until you have a creamy but wet mixture. If it becomes too dry add a splash of red wine or a little water.
Make the crêpes: Heat and oil a griddle (a pastry brush comes in handy), using a ladle add the batter to the centre, turning the pan to completely coat the surface. Cook each crêpe individually until golden, flipping to brown both sides. Then stack them on a large dinner plate like little edible masterpieces waiting to be filled.
Preheat your oven to 400°F (200°C).
It’s assembly time! Spoon that tantalising beef mixture into the centre of each crêpe, roll them up snugly like cozy little burritos, and lay them seam side down in a lightly greased baking dish. Next, generously ladle your rich tomato sauce over the rolled crêpes, sprinkle with a mountain of freshly grated cheese, some bruised and torn fresh basil, and then send them off into a hot oven until the cheese bubbles and melts into pure happiness.
And there you have it— a steaming dish of panquecas ready to wow your family or friends! Serve them up with a sprinkle of fresh herbs or chilli flakes for an extra playful kick. Dive into this culinary adventure and enjoy every cheesy, savoury bite!
