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crispy pancakes

Minced Beef and Onion Crispy Pancakes

Cowbridge Kitchen

When it comes to a retro recipe these Minced Beef Crispy Pancakes are as good as it gets. This is the ultimate homemade Crispy pancake recipe filled with delicious minced beef and onion filling, just like they used to be.

These pancakes can also bee made with different fillings, a popular variation is the Chicken and Mushroom Crispy Pancake all made the same way just with a different filling.

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You can make these Pancakes in about 1 Hour
15 mins Prep.
45 mins Cooking time.
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Nutritional Facts
This is per Pancake
Calories: 187
Protein: 5.4g
Fat: 10g
Carbohydrates: 17.5
Fiber: 0.7g
Sugar: 2g
Nutritional information Nutrition
This recipe should make 4 Pancakes Table for Two Servings
Medium : Some degree of experience is needed to make this recipe Chefs hat Difficulty
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This falls into the category of 'Old school recipes'. Back in the 80's these were massive.

Beef Recipes ,

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Cost to make:
£5.07 / $6.34(Est.)

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Pasta Machine,

▼ Other recipes in this category
  • Minced Beef Pie
  • Beef Sloppy Joe
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    How to make Crispy Pancakes

    crispy pancake on a fork

    Back in the 1980's we had lots of great convinience food and Crispy Pancakes were one of the best. Apparently created by none other than Kim Basinger during the filming of 9½ Weeks.

    If you can remember the Crispy Pancake first time around then you will know as well as I do that today Minced Beef Crispy Pancake just don't taste the same as they did.

    So by popular demand I have created this recipe to faithfully reproduce the Original Crispy pancake of the 1980's complete with tasty minced beef and onion filling all wrapped up in a pasta pancake case coated in golden breadcrumbs.

    You can cook these Crispy Pancakes in the oven but by far the best result is achieved when you shallow fry them on a very low heat.

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    The Case
    300g Plain flour
    100g Breadcrumbs
    50ml Milk
    2 medium Eggs

    The Filling
    30g Beef Dripping (Fat)
    25g Flour
    1 Brown Onions
    250g Minced Beef
    ½ tsp Black Pepper
    ½ tsp Salt
    200ml Beef Stock (2 Beef Stock Cubes)
    50ml Worcestershire Sauce
    1 tbs Tomato Puree

    Cooking Instructions

    1. Start this recipe by making a pasta dough for the case of the pancakes. Add the Milk into the flour and mix together with a fork.
    2. Add the 2 Eggs and work it all together to form a dough.
    3. Turn the dough out onto a lightly floured surface and work it with your hands like you would for bread, kneading the dough for 5 or 10 minutes until it is smooth and elastic.
    4. Wrap the dough in cling film and set aside to rest.
    5. Chop up the brown onions into rough pieces and drop them into a food processor.
    6. Add the Minced Beef to the food processor and blitz the lot for a few minutes
    7. Melt the Beef Dripping or fat in a large pan, when the fat is hot tip in the Beef & Onions and cook until the beef is brown, about 10 minutes. Keep chopping this up with a wooden spoon as it cooks.
    8. While the beef is cooking make up 200ml of Beef Stock using the Stock Cubes, Black Pepper, Salt and Worcestershire Sauce.
    9. Once the beef and onions are fully cooked add the flour and combine it with a wooden spoon so you get a paste like mixture.
    10. Whisk in the beef stock so that you get a thick gravy then add the Tomato Paste. Mix the lot together and leave it to simmer for 10 - 15 minutes so that all of the flavour develops.
    11. Remove the mixture from the heat and let it cool while you make the pancake cases.
    12. Cut the dough into 4 quarters about (115g each), then roll them on a lightly floured surface so that they are thin (2mm), then using a round bowl with a diameter of 16cm or 6.5inch cut out a circle.
    13. Fill from the centre with 75g of filling then spread it out over one half of the case leaving about ½ inch boarder all around.
    14. Brush the inside edge with egg wash then fold the pancake over and press the edges down nice and tight.
    15. Egg wash the top of the pancake then put it, egg washed side down in a tray of breadcrumbs and shake it a little.
    16. Egg wash the other side and turn it over in the breadcrumbs so that the whole pancake is fully coated.
    17. To cook the little monkeys, get a frying pan with about 1 inch of vegetable oil on a low heat, when the oil is hot place the pancakes in.
    18. Cook very slowly for a few minutes on either side so that the case is golden brown and the filling is piping hot.
    19. Do not cook them too fast as they will burn very quickly so keep an eye on them. 5 minutes either side should do on a low to medium heat.
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    Chefs Tips

    The key to cooking these right is to cook them very slowly for a long time to give the filling a chance to get hot before the case burns.

    You can fill these pancake cases with other fillings.