Cheesy Stuffed Crepes

In a mixing bowl, whisk together 1 cup flour, 2 large eggs, 1½ cups milk, 2 tbsp melted butter, and a pinch of salt until smooth. Let the batter rest for 15 minutes to eliminate bubbles.

Heat a non-stick skillet over medium heat. Pour in a small amount of batter and swirl to coat the bottom evenly. Cook until lightly golden, then flip. Repeat until you have 10–12 crepes.

In a skillet, heat 1 tbsp of oil. Sauté finely chopped onion and minced garlic until fragrant. Add 1 lb ground meat, breaking it up until browned. Stir in 1 cup marinara or white sauce, 1 tsp paprika, ½ tsp black pepper, and ½ tsp salt. Simmer for 5–7 minutes.

Lay one crepe flat, spoon filling into the center, sprinkle shredded mozzarella and cheddar, and fold like an envelope. Place into a greased baking dish seam-side down.

Preheat oven to 375°F (190°C). Sprinkle extra shredded cheese over the top. Cover with foil and bake for 15 minutes. Remove foil and bake uncovered for another 5 minutes until golden and bubbly.

Top with fresh chopped parsley or cilantro and serve hot alongside salad, roasted vegetables, or garlic bread.