1. Sear the ground meat and onions in butter over medium heat until they're nicely browned.

2. Add in the tomato puree, heavy cream, salt, and pepper, stirring well to combine.

3. Let the sauce simmer gently for a few minutes, stirring occasionally, to allow the flavors to meld together.

4. Next, prepare your crepe batter according to your recipe, then cook thin crepes, about 18cm or 7 inches in diameter, in a hot pan for 1-2 minutes on the first side, until the surface is dry and set.

5. Flip the crepes and cook the other side briefly, just until they're lightly browned.

6. As you cook the crepes, store them on a plate covered with aluminum foil to keep them warm and pliable.

7. To assemble the dish, divide the meat mixture among the cooked crepes, spooning it down the center of each one.

8. Roll the crepes up tightly and place them seam-side down in a baking dish.

9. Sprinkle shredded cheese generously over the top of the rolled crepes.

10. Gratin the crepes in a preheated oven at 250°C or 482°F for 10 minutes, until they're golden brown and the cheese is melted and bubbly.

11. Serve the crepes hot, accompanied by a simple side salad, crunchy raw carrot sticks, and a sprinkle of grated cheese.