Kuwaiti Stuffed Crepe with Spiced Meat

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A beloved Kuwaiti street-food classic, this stuffed crepe features a paper-thin egg-and-flour pancake folded over a warmly spiced meat filling with tomatoes, onions, and parsley. The crepes are pan-seared until crisp and golden, then served with yogurt and lemon for a comforting Gulf-style meal.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 6 gSugar
• 32 gProtein
• 720 mgSodium
• 620 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 14 mgVitamin C
• 230 mcgVitamin A

Ingredients

For the crepe batter

• 2 cups (250 g) all-purpose flour
• 2 large eggs
• 1 1/2 cups (360 ml) water
• 1/2 cup (120 ml) whole milk
• 1/2 tsp salt
• 1 tbsp vegetable oil

For the spiced meat filling

• 500 g ground lamb (or beef)
• 1 large yellow onion, finely chopped
• 2 medium tomatoes, finely diced
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 1 1/4 tsp salt
• 2 tbsp olive oil

For frying and serving

• 3 tbsp ghee or clarified butter
• 1/2 cup plain yogurt
• 1 lemon, cut into wedges
• Extra parsley for garnish

Directions

1. Whisk the flour, eggs, water, milk, salt, and oil together in a large bowl until completely smooth and the consistency of thin cream. Cover and rest the batter for 20 minutes so the gluten relaxes and the crepes turn tender.
2. Meanwhile, make the filling: heat the olive oil in a skillet over medium heat, sauté the onion for 4-5 minutes until translucent, then add the garlic and cook 30 seconds more. Add the ground lamb and break it up with a spoon, browning for 6-8 minutes until no pink remains.
3. Stir in the cumin, coriander, turmeric, cinnamon, black pepper, and salt, toasting the spices for 1 minute until fragrant. Add the diced tomatoes and parsley, reduce the heat, and simmer 5-6 minutes until the mixture thickens and most of the liquid evaporates. Taste and adjust salt, then transfer to a bowl.
4. Heat an 8-inch (20 cm) nonstick skillet over medium heat and lightly grease. Pour in about 1/3 cup of batter, swirling quickly to coat the pan in a thin, even layer. Cook 60-90 seconds until the surface looks dry, then flip and cook another 30 seconds. Slide onto a plate and repeat with the remaining batter to make 4 large crepes.
5. Spoon roughly 1/3 cup of the meat filling along the lower third of each crepe. Fold the bottom up over the filling, fold the sides inward, then roll upward into a tight half-moon envelope. Press gently to seal.
6. Wipe the skillet clean, add 1 tbsp of ghee, and place 2 stuffed crepes seam-side down. Cook over medium heat for 2-3 minutes per side until deeply golden and crisp, pressing lightly with a spatula. Repeat with the remaining crepes, adding more ghee as needed.
7. Serve the crepes hot, topped with a generous spoonful of yogurt, a squeeze of lemon, and a sprinkle of fresh parsley. Pair with a simple tomato-cucumber salad on the side.

Cook’s Notes

• Resting the batter is essential – skip it and the crepes may tear when you fold them.
• Drain any excess liquid from the cooked filling before assembling; a wet filling makes the crepes soggy and prone to splitting.
• Cook the crepes on medium heat only – high heat browns the outside before the thin batter sets evenly.
• For a lighter version, swap the lamb for ground chicken thighs and use only 1 tbsp of oil in the filling.
• Leftover crepes reheat beautifully in a dry skillet for 2 minutes per side to restore their crispness.

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