If you’ve ever found yourself torn between taco night and brunch-for-dinner cravings, Taco Beef Crepes are the perfect solution. This mash-up wraps savory, spiced ground beef in tender crepes for a meal that feels fancy but is totally doable on a weeknight.
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Why You’ll Love This Taco Beef Crepes
- Fusion favorite: French crepes meet Mexican taco beef in a surprisingly delicious match.
- Leftover hero: Perfect for using up extra taco meat with simple pantry-staple crepes.
- Totally customizable: Adjust spice levels, add veggies, or swap proteins to your taste.
- Any meal works: Great for brunch, lunch, or dinner—feels special without fuss.
Ingredients & Tools
For the crepes:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml milk
- 2 tbsp melted butter, plus extra for cooking
- 1/4 tsp salt
For the taco beef filling:
- 450 g lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (30 g) taco seasoning
- 120 ml water or beef broth
To serve (optional):
- 100 g shredded cheddar or Monterey Jack cheese
- 120 ml sour cream
- 1 large tomato, diced
- 1 avocado, sliced
- Fresh cilantro or chopped lettuce
Tools: 1 medium non-stick skillet (around 20-25 cm / 8-10 inches is ideal for crepes), 1 mixing bowl, 1 whisk, 1 frying pan for the beef filling.
Notes: Don’t stress about the crepe batter—it’s just a thin pancake mix. Letting it rest ensures tender texture. Lean beef means less grease to drain, but a little fat adds flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 20 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Let the crepe batter rest. This is non-negotiable for the best texture. Resting for at least 15-20 minutes (or even overnight in the fridge) allows the gluten to relax and the starch to swell, resulting in tender, not rubbery, crepes.
- Use a non-stick skillet for the crepes. A good non-stick pan makes the process so much smoother. If you don’t have one, make sure your regular skillet is well-seasoned or lightly greased between each crepe to prevent sticking.
- Don’t overfill the crepes. A little filling goes a long way. You want enough to taste the beef in every bite, but not so much that the crepe tears when you roll it. About two heaping tablespoons per crepe is the sweet spot.
- Customize your taco seasoning. If you don’t have a pre-made packet, you can easily make your own with chili powder, cumin, paprika, garlic powder, and a pinch of oregano. Adjust the heat level to your preference.
How to Make Taco Beef Crepes
Step 1: First, make the crepe batter. In a medium mixing bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk while whisking continuously to avoid lumps. Finally, whisk in the melted butter until the batter is smooth and the consistency of thin cream. Let the batter rest at room temperature for at least 15 minutes. You’ll notice it thicken slightly—that’s exactly what you want.
Step 2: While the batter rests, prepare the taco beef filling. Heat a tablespoon of oil in a frying pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Crumble in the ground beef and cook, breaking it up with a spoon, until it’s browned all over and no pink remains.
Step 3: Drain any excess grease from the beef mixture. Sprinkle the taco seasoning over the beef and pour in the water or broth. Stir everything together, reduce the heat to low, and let it simmer for 5-7 minutes until the liquid has mostly reduced and the beef is nicely coated in the spices. The aroma will be incredible—savory and warmly spiced. Taste and adjust seasoning if needed, then remove from heat and keep warm.
Step 4: Now, cook the crepes. Heat your non-stick skillet over medium heat. Lightly brush with melted butter or oil. Give the rested batter a quick stir—it should be quite liquid. Pour about 1/4 cup (60 ml) of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to swirl the batter into a thin, even layer that covers the bottom.
Step 5: Cook the crepe for about 1-2 minutes, until the edges start to look dry and lift easily, and the bottom is lightly golden. You’ll see little bubbles form on the surface. Carefully slide a spatula underneath and flip it. Cook for another 30-60 seconds on the second side until set and speckled with golden spots. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.
Step 6: To assemble, place a crepe on a clean work surface, golden-side down (this will be the outside when rolled). Spoon about two tablespoons of the warm taco beef filling in a line just off-center. Don’t overfill! Fold the two sides over the filling, then roll it up tightly from the bottom to form a neat parcel. The crepe should be pliable and easy to roll.
Step 7: Serve the crepes immediately while they’re warm. Place two crepes on each plate and top with your favorite garnishes—a dollop of sour cream, a sprinkle of shredded cheese, some fresh diced tomato, and a few slices of creamy avocado. A little fresh cilantro or chopped lettuce adds a nice fresh crunch. The contrast of the warm, savory filling and the cool, creamy toppings is just perfect.
Storage & Freshness Guide
- Fridge: Store unfilled crepes and beef filling separately in airtight containers for up to 3 days.
- Freezer: Freeze unfilled crepes layered with parchment paper in a sealed bag for up to 2 months; freeze beef filling for up to 3 months.
- Reviving: Reheat crepes gently in a dry skillet; warm filling with a splash of water to prevent dryness.
Serving Suggestions
Complementary Dishes
- Mexican Street Corn Salad — The creamy, tangy, and slightly spicy flavors of elote in salad form cut through the richness of the beef beautifully.
- Simple Black Bean Salad — A quick mix of black beans, corn, red onion, and lime juice adds fiber and a refreshing element to your plate.
- Cilantro Lime Rice — The bright, citrusy rice is a classic pairing that soaks up any extra sauce and makes the meal more substantial.
Drinks
- A classic Margarita — The sharp lime and tequila cut through the savory beef and reset your palate between bites.
- Ice-cold Mexican Lager — A light, crisp beer is a no-fuss pairing that complements the spices without overpowering them.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and cleanse the palate.
Something Sweet
- Churros with Chocolate Sauce — Staying with the theme, these crispy, cinnamon-dusted fried dough sticks are a heavenly way to end the meal.
- Mango Sorbet — The bright, fruity, and cold sorbet is a light and palate-cleansing finish that feels just right after a savory main.
- Tres Leches Cake — If you’re feeling indulgent, this supremely moist and milky cake is a celebratory dessert that everyone adores.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily coat the back of a spoon and run off smoothly, your crepes will be thick and pancake-like. The goal is a thin, lacy crepe, so don’t be afraid to add a splash more milk to thin it out.
- Mistake: Cooking the crepes on too high heat. This is a common one—I’ve messed this up before too. High heat will cause the crepes to brown too quickly before they’re cooked through, leading to a rubbery texture and potential burning. Medium heat is your friend.
- Mistake: Overcooking the beef filling. Once the beef is browned and the sauce has thickened, it’s done. Simmering it for too long can make the beef dry and tough. You want it to remain juicy.
- Mistake: Filling the crepes when they’re cold. Assemble the crepes while both the crepes and the filling are still warm. A cold crepe is more likely to crack or tear when you try to roll it.
Expert Tips
- Tip: Make the batter ahead. You can prepare the crepe batter up to 24 hours in advance and keep it covered in the fridge. This not only saves time but actually improves the texture. Just give it a good stir before using.
- Tip: Keep cooked crepes warm. As you cook the crepes, stack them on a plate and cover loosely with a clean kitchen towel or foil. This traps the steam and keeps them soft and pliable for rolling.
- Tip: Add a secret ingredient to the beef. Stir in a tablespoon of tomato paste when you’re cooking the onions and garlic. It adds a deep, rich umami flavor that makes the taco beef even more delicious.
- Tip: Use a ladle for consistent crepes. Using the same 1/4 cup measure or a small ladle for each crepe ensures they are all the same size and thickness, which makes for even cooking and a prettier presentation.
- Tip: Don’t flip too early. Wait until the surface of the crepe looks matte and the edges are lifting away from the pan before you attempt to flip. If you try too soon, it will likely tear.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum, which helps bind the batter and gives the crepes the necessary structure and flexibility. The cooking method remains exactly the same. You might find the batter is a touch thicker, so don’t hesitate to add an extra tablespoon or two of milk to get that perfect, pourable consistency.
Can I prepare the filling ahead of time?
Yes, the taco beef filling is a great make-ahead component. Let it cool completely after cooking, then store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. When you’re ready to serve, simply reheat it gently in a skillet or the microwave, adding a tiny splash of water if it seems dry. This makes assembling the crepes on a busy night super quick.
My first crepe always turns out badly. Is that normal?
Honestly, yes! The first crepe is often a test run for the pan’s temperature and the batter’s consistency. It soaks up any excess butter and helps you calibrate. Don’t be discouraged if it’s a little thick or oddly shaped—it’s the cook’s treat! Just adjust the heat if needed and carry on. The next one will almost certainly be better.
What’s the best way to reheat leftover crepes?
The key is to reheat them gently to prevent them from drying out. The best method is to warm them in a dry non-stick skillet over low heat for about 30-60 seconds per side. You can also microwave them for 20-30 seconds, but place a damp paper towel over them to add moisture. I don’t recommend reheating them once they are filled, as the beef can become overcooked.
Can I use a different protein for the filling?
Of course! This recipe is very adaptable. Ground turkey, chicken, or even pork work wonderfully. For a vegetarian version, use a plant-based ground “meat” or cooked lentils. Just make sure to season it well with your taco spices. The cooking process remains largely the same—just cook your chosen protein until it’s done through before adding the seasoning and liquid.
Taco Beef Crepes
Make delicious Taco Beef Crepes with this easy recipe. Perfect for a fun weeknight dinner or a special brunch. Get the step-by-step guide now!
Ingredients
For the crepes:
-
120 g all-purpose flour
-
2 large eggs
-
300 ml milk
-
2 tbsp melted butter (plus extra for cooking)
-
1/4 tsp salt
For the taco beef filling:
-
450 g lean ground beef
-
1 medium onion (finely chopped)
-
2 cloves garlic (minced)
-
1 packet taco seasoning (30 g)
-
120 ml water or beef broth
To serve (optional):
-
100 g shredded cheddar or Monterey Jack cheese
-
120 ml sour cream
-
1 large tomato (diced)
-
1 avocado (sliced)
-
Fresh cilantro or chopped lettuce
Instructions
-
First, make the crepe batter. In a medium mixing bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk while whisking continuously to avoid lumps. Finally, whisk in the melted butter until the batter is smooth and the consistency of thin cream. Let the batter rest at room temperature for at least 15 minutes. You’ll notice it thicken slightly—that’s exactly what you want.01
-
While the batter rests, prepare the taco beef filling. Heat a tablespoon of oil in a frying pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Crumble in the ground beef and cook, breaking it up with a spoon, until it’s browned all over and no pink remains.02
-
Drain any excess grease from the beef mixture. Sprinkle the taco seasoning over the beef and pour in the water or broth. Stir everything together, reduce the heat to low, and let it simmer for 5-7 minutes until the liquid has mostly reduced and the beef is nicely coated in the spices. The aroma will be incredible—savory and warmly spiced. Taste and adjust seasoning if needed, then remove from heat and keep warm.03
-
Now, cook the crepes. Heat your non-stick skillet over medium heat. Lightly brush with melted butter or oil. Give the rested batter a quick stir—it should be quite liquid. Pour about 1/4 cup (60 ml) of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to swirl the batter into a thin, even layer that covers the bottom.04
-
Cook the crepe for about 1-2 minutes, until the edges start to look dry and lift easily, and the bottom is lightly golden. You’ll see little bubbles form on the surface. Carefully slide a spatula underneath and flip it. Cook for another 30-60 seconds on the second side until set and speckled with golden spots. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.05
-
To assemble, place a crepe on a clean work surface, golden-side down (this will be the outside when rolled). Spoon about two tablespoons of the warm taco beef filling in a line just off-center. Don’t overfill! Fold the two sides over the filling, then roll it up tightly from the bottom to form a neat parcel. The crepe should be pliable and easy to roll.06
-
Serve the crepes immediately while they’re warm. Place two crepes on each plate and top with your favorite garnishes—a dollop of sour cream, a sprinkle of shredded cheese, some fresh diced tomato, and a few slices of creamy avocado. A little fresh cilantro or chopped lettuce adds a nice fresh crunch. The contrast of the warm, savory filling and the cool, creamy toppings is just perfect.07
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