Mince and Pancakes Served with Béchamel Cheese Sauce

Mince and creamy béchamel pancakes are meaty and cheesy

Upgrade your autumn and winter meals with these savoury mince and creamy béchamel pancakes and watch them disappear.

Mince and Pancakes Served with Béchamel Cheese Sauce

What do South Africans love as a snack when it’s cold and rainy? It’s pancakes of course which we also know as French crêpes. South Africans love serving them with a combination of cinnamon sugar but we’ve got a real savoury treat for you. These mince and creamy béchamel pancakes are a meaty and cheesy family dinner that will make everybody happy. You’ll also make your own béchamel-based cheese sauce which is always rewarding.

ALSO READ: Recipe of the Day: Homemade bechamel / White sauce [Video]

Mince and creamy béchamel pancakes tips

If you’ve got a personal favourite tomato and mince sauce, you’re welcome to use that too and choose your cheese for the sauce. The béchamel cheese sauce is well-seasoned with some cayenne for an extra kick. Serve these pancakes rolled up with a layer of mince and béchamel and maybe a light green salad. If you really want to indulge, fill the pancakes with mince as you usually would and line them up in a baking tray and only pour the sauce over the top, followed by a layer of cheese and then baking in the oven until golden brown.

ALSO READ: Cheesy beef and macaroni casserole is the best comfort food

Upgrade your autumn and winter meals with these savoury mince and creamy béchamel pancakes and watch them disappear.

Last updated on 18 April 2023

Mince and creamy béchamel pancakes recipe

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Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy


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  • For the pancakes
  • 500 ml 500 cake flour

  • 2 ml 2 salt

  • 2 2 large eggs

  • 187 ml 187 water

  • 187 ml 187 full-cream milk

  • For the beef mince
  • 600 g 600 lean beef mince  

  • olive oil

  • 2 2 onions, sliced and thinly chopped

  • 5 ml 5 freshly chopped garlic

  • 100 g 100 black olives, sliced

  • 20 ml 20 chopped parsley

  • 5 ml 5 salt and black pepper

  • 1 tin 1 chopped tomatoes

  • 50 ml 50 tomato purée

  • 10 ml 10 brown sugar

  • 70 ml 70 red wine

  • For the béchamel cheese sauce
  • ½ cup ½ butter, cubed

  • ½ cup ½ flour

  • 2-3 cups 2-3 full-cream milk

  • 1 pinch 1 cayenne pepper

  • 1 pinch 1 nutmeg

  • ½ tsp ½ mustard powder

  • salt and pepper to taste

  • 1-2 cups 1-2 grated mature cheddar cheese


  • For the pancakes
  • Beat the eggs, water and milk together.
  • Sift the flour and salt and add into the egg mixture.
  • Whisk until a smooth mixture, ensure that there are no lumps.
  • Het a frying pan and add oil. 
  • Using a small ladle or scoop, pour about 60 ml of pancake batter in the hot pan, swirl around.  When the bottom of the pancake is brown and bubbles start to appear on the top surface of the pancake (2-3 minutes), turn over and bake on the other side.
  • Set aside and keep warm. 
  • Repeat with remaining batter, brushing the pan with oil between batches.
  • For the beef mince
  • Heat the oil in a large frying pan.
  • Sauté onions and garlic until light golden brown.
  • Add the beef to the pan and cook for about 5 to10 mins, stirring to break up the meat, until it browns. Once the meat is crumbly, stir occasionally to prevent sticking and burning, but don’t keep stirring, otherwise it cools the mixture.
  • Add the olives (optional) and rest of the ingredients.
  • Season and let it simmer for 30 minutes.
  • For the béchamel cheese sauce
  • Melt the butter in a saucepan and add the flour.
  • Whisk until smooth, then slowly pour in the milk, a little at a time, about ½ cup milk.
  • Continuously whisk until the sauce is thick, then turn down the heat, add the spices and allow to simmer. Stir continuously until the sauce is thick and cooked through. It takes about 7-10 minutes on low heat. If the sauce is too thick to your liking, add more milk.
  • Once the sauce is cooked, season to taste.
  • Serve the sauce on top of the warm pancakes filled with mince. 

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