1. Prepare the Batter

• In a large mixing bowl, whisk together 500 ml milk, 2 eggs, and 130 ml water until smooth.
• Gradually add 220 g flour and 5 g salt, whisking to avoid lumps.
• Stir in 20 g vegetable oil for a silky texture.
• Allow the batter to rest for 30 minutes to relax the gluten and ensure softer crepes.

2. Cook the Crepes

• Heat a non-stick skillet or crepe pan over medium heat. Grease lightly if needed.
• Pour a small amount of batter into the pan and swirl to coat the bottom in a thin layer.
• Cook for 1-2 minutes per side until golden brown. Stack the cooked crepes on a plate.

3. Prepare the Beef Gravy

• Heat a skillet over medium heat and brown 500 g minced beef, draining any excess fat.
• Add 100 g finely chopped onion, 120 g diced red bell pepper, and 2 minced garlic cloves. Sauté until the vegetables are tender.
• Stir in 30 g ketchup, 3 g salt, 30 g soy sauce, and black pepper to taste.
• Cook for an additional 5 minutes, allowing the flavors to meld. Set aside.

4. Make the White Sauce

• Melt 30 g butter in a saucepan over medium heat. Add 30 g flour and whisk constantly for 2 minutes to make a roux.
• Gradually pour in 500 ml milk while whisking to prevent lumps.
• Add 3 g salt and cook until the sauce thickens and becomes smooth and creamy.

5. Assemble the Crepes

• Lay a crepe on a flat surface and spoon a generous amount of beef gravy down the center.
• Fold the sides over the filling to form a roll or envelope shape.
• Arrange the filled crepes in a baking dish. Pour the white sauce over the crepes and sprinkle grated mozzarella cheese on top.

6. Serve

• Place the baking dish under a broiler for a few minutes to melt and lightly brown the cheese (optional).
• Serve hot and enjoy your savory crepes with a side of salad or garlic bread.