Brazilian pancakes, often called panquecas, are thin wheat-and-egg crepes rolled around a savory filling and covered with tomato sauce and cheese. This home-style version uses seasoned ground beef, a simple blender batter, and a short bake to bring everything together; fillings and sauces vary from household to household across Brazil.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 2 large eggs (about 100 g without shells)
- 2 tablespoons (30 ml) neutral vegetable oil, plus 1 teaspoon (5 ml) for the pan
- 1/2 teaspoon (3 g) fine salt, for the batter
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion (about 150 g), finely chopped
- 2 garlic cloves (about 6 g), minced
- 1 pound (450 g) ground beef, preferably 85–90% lean
- 1 teaspoon (2 g) paprika
- 1/2 teaspoon (1 g) dried oregano
- 1/2 teaspoon (3 g) fine salt, for the filling, plus more to taste
- 1/4 teaspoon (0.5 g) ground black pepper
- 2 tablespoons (30 g) tomato paste
- 1 can (28 ounces/794 g) crushed tomatoes
- 1/2 cup (120 ml) water
- 1 tablespoon (15 ml) olive oil, for the sauce
- 1/2 teaspoon (1 g) dried oregano, for the sauce
- 1/2 teaspoon (3 g) fine salt, for the sauce, or to taste
- 1 1/2 cups (150 g) shredded low-moisture mozzarella
- 2 tablespoons (8 g) chopped fresh parsley, optional
Instructions
- Blend and rest the batter. Add the flour, milk, eggs, 2 tablespoons oil, and batter salt to a blender. Blend for about 30 seconds, scrape down the sides, and blend again until smooth with no dry pockets of flour. The batter should be thin enough to swirl easily; it will thicken slightly as it rests. Cover and leave it at room temperature for 15 minutes while you prepare the filling ingredients and sauce.
- Start the tomato sauce. In a medium saucepan, warm the sauce olive oil over medium heat. Stir in the crushed tomatoes, water, oregano, and sauce salt. Bring the mixture to a gentle simmer, then lower the heat and cook uncovered for about 15 minutes, stirring occasionally. It should be saucy and spoonable, not reduced to a thick paste. Taste and adjust the salt. Keep warm on low.
- Cook the beef filling. While the sauce simmers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook for 4–5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds. Add the ground beef, paprika, oregano, filling salt, and pepper. Break the meat into small crumbles and cook for 7–9 minutes, stirring often, until no pink remains. Check the thickest crumbles with a food thermometer: USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for ground beef. Drain excess fat if needed, stir in the tomato paste, and cook for 1 minute. Remove the skillet from the heat.
- Cook the pancakes. Stir the rested batter. Set an 8- or 9-inch (20–23 cm) nonstick skillet over medium heat and lightly brush it with a little of the remaining teaspoon of oil. Pour in about 1/4 cup (60 ml) batter, immediately lifting and tilting the skillet so the batter makes a thin, even circle. Cook for about 60–90 seconds, until the surface looks set and the edges begin to lift. Flip carefully and cook the second side for 20–30 seconds. The USDA FSIS safe minimum for egg dishes is 160°F (71°C); check the center of a pancake with a food thermometer before removing it from the heat. Stack cooked pancakes on a plate and repeat, lightly oiling the skillet as needed. You should get about 10–12 pancakes, depending on your pan and pour size.
- Fill and roll. Heat the oven to 375°F (190°C). Spread a thin layer of tomato sauce over the bottom of a 9-by-13-inch (23-by-33 cm) baking dish. Spoon about 2 tablespoons (30 g) of beef filling in a line across the lower third of each pancake. Roll it up snugly and arrange it seam-side down in the dish. Repeat, fitting the rolls together in a single layer. If you have extra filling, serve it alongside or scatter it over the rolls.
- Sauce, top, and bake. Spoon the remaining tomato sauce over the rolls, spreading it to cover the edges so they do not dry out. Sprinkle the mozzarella evenly over the top. Bake uncovered for 15 minutes, until the sauce bubbles around the edges and the cheese has melted. For browned spots, switch the oven to broil for 1–2 minutes, watching closely. Rest the dish for 5 minutes before serving, then add parsley if you like.
Tips
- Let the batter rest. The 15-minute pause gives the flour time to absorb liquid, which makes the batter easier to swirl and helps prevent fragile pancakes. If it seems too thick afterward, blend in milk 1 tablespoon (15 ml) at a time; if it is very thin, let it stand a little longer before adding flour.
- Control the skillet heat. Medium heat is a useful starting point, but pans differ. If a pancake browns before the top sets, lower the heat. If it sticks, give the pan another light brush of oil and wait until the edges release before flipping. The first pancake is a useful test for adjusting heat and batter amount.
- Choose the right beef. Very lean beef can make a dry filling, while fattier beef may leave excess grease in the pan. An 85–90% lean grind usually stays tender without making the rolled pancakes oily. Break the meat into small pieces so every roll is easy to fill.
- Use a practical cheese swap. Low-moisture mozzarella melts into a stretchy, mild topping. If it is unavailable, use shredded prato cheese, a Brazilian-style cheese when sold locally, or a mild Monterey Jack. The flavor and melt will differ slightly, but each works well under the tomato sauce.
Serving Suggestions
Serve the panquecas hot from the baking dish, with the rolls arranged seam-side down and a little extra sauce spooned over each portion. A simple green salad with lettuce, tomato, cucumber, and a sharp vinaigrette balances the rich beef and cheese. Steamed rice is another easy accompaniment and makes the meal more filling; plain white rice is especially useful for catching any sauce left on the plate.
For a Brazilian-inspired spread, serve the pancakes with rice and black beans, plus a bowl of finely chopped parsley or scallions for anyone who wants a fresh garnish. Keep side dishes lightly seasoned so they do not compete with the filling. If the sauce is quite acidic, offer grated cheese at the table; if it tastes mild, a little black pepper or chopped fresh herbs add contrast without changing the dish’s basic character.
Variations
Chicken panquecas: Replace the cooked beef with 1 pound (450 g) cooked, shredded chicken. Season it with onion, garlic, paprika, oregano, and a few spoonfuls of sauce to keep it moist. If starting with raw poultry, cook it to 165°F (74°C), checked with a food thermometer, before shredding and using it as the filling.
Vegetarian filling: Use 12 ounces (340 g) chopped mushrooms and 1 can (15 ounces/425 g) drained black beans in place of the beef. Brown the mushrooms until their released liquid has mostly evaporated, then add the beans and the same seasonings. The filling will be softer and less meaty, so let it cool briefly before rolling.
Different cheese or sauce: A mix of mozzarella and Parmesan gives a saltier, more browned top. For a smoother sauce, use passata instead of crushed tomatoes; it has a finer texture and usually needs less simmering. Fresh herbs such as parsley or basil are best added near serving, rather than simmered for the full sauce time.
Make smaller portions: Cook the batter in a smaller skillet and use less filling for snack-size rolls. They can be packed close together in a smaller baking dish, but keep the oven temperature the same and begin checking for bubbling sauce and melted cheese at 10 minutes, since a shallow dish may heat faster.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a covered, shallow container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. For easier portions, store the rolls with their sauce so the pancakes do not dry out; if possible, keep any unused sauce separate and spoon it over the top before reheating.
Reheat individual portions in a covered microwave-safe dish, pausing to check that the center is steaming hot. For a larger amount, cover the baking dish with foil and warm it in a 350°F (175°C) oven until hot throughout. USDA FSIS guidance says leftovers should reach 165°F (74°C), checked with a food thermometer. Remove the foil for the final few minutes if you want to refresh the melted-cheese topping.
To freeze, cool the assembled, baked pancakes and place portions in a freezer-safe airtight container for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat covered until the center reaches 165°F (74°C). Freezing can soften the crepes and make the sauce a little watery, but the dish remains suitable for reheating. Do not leave cooked pancakes at room temperature for more than 2 hours.
Frequently Asked Questions
Are Brazilian pancakes sweet or savory? This style of Brazilian panqueca is savory: thin pancakes are filled with seasoned meat, rolled, covered with tomato sauce, and often finished with cheese. Sweet pancakes also exist, but they are a different preparation and may use different batter or toppings.
Can I make the batter without a blender? Yes. Whisk the eggs and milk together, then gradually whisk in the flour, oil, and salt until smooth. A few small lumps are manageable, but strain the batter if you want a particularly even texture. Rest it for 15 minutes as directed before cooking.
Why are my pancakes tearing when I roll them? They may be too thin, undercooked, or sticking to the skillet. Let the top set before flipping, cook the second side briefly, and use a flexible spatula. If the batter tears as it spreads, make the next pancakes slightly thicker or add a tablespoon of flour and whisk again.
Can I assemble the dish ahead? Yes. Cook the pancakes and filling, then assemble the rolls with sauce in the baking dish, cover, and refrigerate for up to 24 hours. Add the cheese just before baking if you want the top to stay neat. Since the dish starts cold, allow extra oven time and check the center with a thermometer; it should reach 165°F (74°C) when reheated.
What is a good substitute for ground beef? Ground chicken or turkey can be used, but cook it to 165°F (74°C), checked with a food thermometer. Shredded cooked chicken, mushrooms with beans, or a firm soy-based crumble also work. Season the substitute well and keep the filling moist with a little tomato sauce before rolling.
Do I have to bake the rolled pancakes? Baking is useful because it warms the filling, melts the cheese, and lets the sauce coat the rolls. If the components are already hot, you can serve them without baking, but place the filled pancakes seam-side down and spoon hot sauce over them. Melt cheese briefly under a broiler only if the dish is in an oven-safe pan.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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