Sugi Saffron Recipe is a savoury layered-crepe bake filled with a well-reduced meat sauce, herbs and melted cheese. Saffron colours the thin crepes themselves, while parsley, thyme and tart barberries keep the finished stacks from feeling heavy.

Layered saffron crepes with meat sauce, cheese and barberries
Layered saffron crepes with meat sauce, cheese and barberries.

What Is Sugi?

In this recipe, Sugi is made from small crepes stacked three layers high. Each stack has meat filling and cheese between the first two layers, then parsley, cheese and barberries on top. The quantities make about 18 small crepes, enough for six individual stacks.

Preparation: about 90 minutes, including resting
Baking: 20 minutes
Serves: 6

Ingredients

For About 18 Small Saffron Crepes

  • 5 large eggs
  • 1 1/4 cups plain flour
  • 1 cup milk
  • 1 tablespoon cream
  • 2 tablespoons neutral oil, plus a little for the pan
  • 1 teaspoon concentrated brewed saffron infusion, cooled
  • 1/2 teaspoon fine salt

For Filling and Finishing

  • 300 g cooked, well-reduced meat sauce
  • About 200 g grated mozzarella or another mild melting cheese
  • 5 tablespoons chopped fresh parsley
  • 2 tablespoons dried barberries, cleaned and rinsed
  • 1/2 teaspoon dried thyme, or to taste

The meat sauce can be similar to a dry pasta filling: finely ground beef or chicken cooked with onion and small pieces of mushroom, sweet pepper or corn. Keep it moist enough to eat but free of loose liquid, which would make the crepes soggy.

The saffron infusion also needs to be concentrated. If yours is not ready, use our guide to brewing saffron threads, then cool the measured spoonful before adding it to the eggs.

Mix and Rest the Batter

Put the eggs, milk, cream, oil, saffron and salt in a large bowl. Whisk until smooth. Sift in the flour gradually, whisking as you go, then continue for about two minutes.

Cover and refrigerate the batter for 30–60 minutes. This rest gives the flour time to hydrate and lets bubbles settle. Whisk it briefly after chilling; it should pour in a thin ribbon. If it has thickened too much, add milk one tablespoon at a time.

Cook the Small Crepes

  1. Heat a small non-stick frying pan over medium-low heat and brush it with a very thin layer of oil.
  2. Pour in one small ladle of batter. Immediately tilt and turn the pan so the batter spreads into a thin, even circle.
  3. Cook until the surface looks set and the edge lifts easily, about one minute. Turn and cook the second side for 20–30 seconds.
  4. Transfer to a plate and repeat, brushing the pan only when it begins to look dry.

Stack the finished crepes and cover them with a clean towel. Keeping them flexible makes the layered stacks easier to assemble.

Prepare the Filling

Make sure the meat in the sauce is fully cooked and the vegetables are tender. Ground meat should reach 71°C/160°F, in line with the official FoodSafety.gov temperature chart. Simmer off any visible liquid, then let the filling cool until just warm.

Rinse the barberries carefully, pick out any stems and dry them well. Their sharpness is useful here, so there is no need to sweeten them.

Build Six Three-Layer Stacks

  1. Heat the oven to 180°C/350°F and line a baking tray with baking paper.
  2. Lay six crepes on the tray. Divide half the meat sauce among them, leaving a narrow border, then add a little cheese and thyme.
  3. Top each with a second crepe. Add the remaining meat sauce, another light layer of cheese and a little thyme.
  4. Finish each stack with a third crepe and press gently so the layers sit flat.
  5. Scatter the parsley, remaining cheese and barberries over the tops.

Bake and Serve

Bake on the second rack from the bottom for about 20 minutes, until the cheese has melted and the edges of the crepes are lightly golden. If the barberries begin to darken, cover the tray loosely for the final few minutes.

Rest the stacks for five minutes before lifting them with a wide spatula. Serve with a crisp green salad or sliced cucumber and tomato. One stack makes a practical individual portion; for a shared table, cut each into wedges.

Make-Ahead Notes

The crepes and filling can be prepared a day in advance and refrigerated separately. Bring the crepes close to room temperature before stacking so they bend without cracking.

Refrigerate baked leftovers within two hours and use them within three to four days. Reheat uncovered in a moderate oven so the layers warm through without becoming damp.