Rolled Meat Crepes Recipe – Scrippelle with Hearty Beef and Pork Filling

Rolled Meat Crepes Recipe

This Rolled Meat Crepes recipe combines delicate, paper-thin crepes with a rich mixture of ground beef, pork, and vegetables, baked in a savory parmesan and beef stock sauce. Featured on Bonacini’s Italy, host Michael Bonacini demonstrates how to create a comforting Italian dish that balances tender crepes with hearty filling. Perfect for dinner parties or a family meal, this dish brings classic Italian flavors to your home kitchen with a sophisticated yet approachable twist.

The Inspiration

The Scrippelle originates from the Abruzzo region of Italy, where it is traditionally served rolled and filled with meat or ricotta, often baked in a light broth. This dish showcases the Italian emphasis on combining simple, fresh ingredients into elegant and flavorful meals.

Michael Bonacini’s approach honors these traditional roots while streamlining preparation for home cooks. By using both ground beef and pork, sautéed vegetables, and a touch of red wine, the filling develops deep, layered flavors. Baking the crepes in beef stock with parmesan enhances richness while maintaining the delicate texture of the crepes. The dish reflects Bonacini’s philosophy: respecting classic Italian cuisine while making it accessible for contemporary cooking.

Ingredients

Crepes

• 4 eggs, beaten
• ½ cup (120 ml) flour
• 1 cup (240 ml) water
• 1 tablespoon (15 ml) olive oil + more for frying
• ¼ teaspoon (1.25 ml) salt
• ½ cup (120 ml) beef stock
• ½ cup (120 ml) grated parmesan

Filling

• 1 tablespoon (15 ml) olive oil
• ½ pound (227 grams) ground beef
• ½ pound (227 grams) ground pork
• Salt and pepper
• 1 carrot, diced
• 1 celery stalk, diced
• ½ onion, chopped
• ½ cup (120 ml) red wine
• 2 cups (470 ml) passata (tomato puree)
• ¼ cup (60 ml) grated parmesan
• 2 egg yolks

Method

• Make the crepe batter; in a bowl, combine eggs and flour and whisk until smooth. Slowly whisk in water, 1 tablespoon (15 ml) olive oil, and salt. Set aside to rest for 30 minutes.
• Meanwhile, make the filling; heat olive oil in a skillet, add the ground beef and pork, season with salt and ground black pepper and cook, stirring until evenly browned.
• Add the carrot, celery, and onion and cook 1-2 minutes, until starting to soften.
• Add red wine and cook, stirring, until reduced completely.
• Stir in passata and parmesan, reduce heat to low, cover, and let cook 20 minutes, until the meat is tender and the flavours marry.
• To finish the filling, add 2 egg yolks to the mixture, stirring continuously until the mixture holds together. Remove from heat and reserve.
• To make the crepes, heat a 10-inch (25 cm) skillet over medium heat and lightly brush with olive oil.
• Ladle a few tablespoons of the rested crepe batter into the pan and swirl to coat the bottom.
• Cook 1 minute until set at the edges and bubbling across, then carefully flip and cook the other side for 1 minute.
• Repeat with remaining batter to make several crepes. Reserve.
• Preheat oven to 350 F (175 C). Grease an 8 x 10-inch (20 x 25 cm) baking dish.
• Spread the meat filling onto the cooked crepes and roll into pinwheels.
• Add the crepe rolls to the prepared dish side by side.
• Pour beef stock over the crepe rolls and sprinkle parmesan on top.
• Cover with foil and bake for 20 minutes. Serve hot.
• Buon appetito!

Serving Suggestions

Serve these Rolled Meat Crepes (Scrippelle) immediately while hot for maximum flavor. Pair them with a simple mixed green salad dressed with olive oil and balsamic vinegar to balance the richness of the crepes. For a more traditional Italian accompaniment, serve with roasted seasonal vegetables or a side of garlicky sautéed greens.

This dish works well for intimate dinners, family gatherings, or special occasions, as it is both elegant and hearty. A medium-bodied red wine, such as Montepulciano d’Abruzzo or Chianti, pairs beautifully, complementing the richness of the meat filling and the subtle nuttiness of parmesan. The dish also holds up well for make-ahead meals; simply reheat in the oven before serving to maintain the crepes’ texture and warmth.

Final Thoughts

The Rolled Meat Crepes (Scrippelle) recipe is a celebration of traditional Italian cooking with a modern home-kitchen approach. Michael Bonacini’s technique transforms humble crepes and a meat filling into a sophisticated yet comforting dish that’s ideal for family meals or entertaining.

The combination of tender crepes, savory beef and pork filling, and melted parmesan creates a harmony of textures and flavors. Each bite delivers rich, hearty flavors balanced by subtle aromatic notes from the vegetables and red wine. This recipe showcases the versatility of Italian cuisine, where simple ingredients come together to create a memorable, restaurant-quality dish.

Whether you’re cooking for guests or preparing a cozy dinner at home, these rolled crepes offer a delicious introduction to Italian comfort food that is sure to impress and satisfy.