Beefy Crepe Recipes

SAVORY BEEF FILLING FOR CREPES

Steps:

• Heat oil in a saucepan over medium-high heat. Add beef and season with salt and pepper. Cook and stir until it starts to brown, 4 to 5 minutes. Toss in potato, carrots, and green onions, then pour in milk. Reduce heat to medium and bring to a simmer.
• Mix 1/2 cup water with bouillon granules. Mix remaining water with flour, whisking until well combined. Add both mixtures to the saucepan and stir to combine. Stir in wine, Worcestershire sauce, garlic powder, onion powder, cilantro, and rosemary. Cook, stirring every couple of minutes, until the vegetables begin to soften, about 10 minutes.
• Add broccoli and reduce heat to medium-low. Simmer until all vegetables and beef are tender, 10 to 15 more minutes.
• Serve sauce inside or on top of crepes.

BEEFY CREPE RECIPE

Steps:

• 1. Brown beef and onion in large frying pan. 2. Pour off drippings. 3. Stir in the corn. 4. Combine tomato sauce and taco seasoning mix, stirring to blend. 5. Add 1 1/3 cups of the tomato sauce mixture to meat and corn, mixing well. 6. Spoon 2 tablespoons of the mixture into each cornmeal crepe and roll to enclose the filling. 7. Spread remaining meat mixture in a 9 x 13 inch baking pan. 8. Place crepes seam-side down on top of the meat. 9. Spoon remaining sauce over the crepes. 10. Bake in a 375 degree oven for 20 minutes. 11. Sprinkle top with cheese then olives.

BEEF BURGUNDY CREPE

Steps:

• Add beef cubes and brown on all sides.
• Pour 1 cup of water over beef cubes, add bay leaf and let simmer, covered for 1 to 2 hours over low heat. Check every 20 minutes and add water if needed. Never let the water boil away.
• Place onion , mushrooms,pepper and onion powder into the pot and cook about 5 to 10 minutes until tender. Add wine and bring to a low boil for about 1 minute.
• Dissolve cornstarch in 2 tablespoons water and add to simmering beef to thicken meat juices. (Stir until thickened to avoid lumps).
• Remove pot from heat. Seperate beef cubes from the thickened beef juices.
• Place crepe onto a plate, browned side down. Spoon 1/2 cup beef cube mixture onto crepe. Roll crepe and pour thickened sauce across the crepe. Sprinkle with parsley, if desired.

SAVORY BEEF & CHEESE LAYERED CREPES

Steps:

• 1. For the Crepes: Mix the flour, salt, & sugar in a bowl. In a separate bowl break the eggs and whisk until mixed well. Add to the flour mixture. Add the milk and butter and mix well. In a 8 or 10 inch skillet or crepe pan add oil to cover the bottom. Pour in some of the crepe batter swirling the pan to completely cover the bottom. Let cook until set on the bottom then flip the crepe and cook 30 seconds than lay the crepe out onto parchment paper. Continue with the rest of the crepe dough. You should have 4 crepes. Set aside
• 2. Mornay Sauce: Whisk together the egg yolk and cream. Set aside In a saucepan add the butter and let it melt. Stir in the flour and whisk until browned. Cook on low heat for about 2 minutes. Slowly whisk in the milk until the sauce is creamy and thickened. Remove from heat and add the egg yolk and cream mixture. Whisk until well incorporated. Stir in the cheese 2 tbsp at at time until it is melted and smooth. Add nutmeg and salt and pepper. Set aside.
• 3. Filling: Add a little oil to a skillet. Add the onion and garlic and saute 4 minutes. Add the ground beef breaking it up and cook until meat is done. Drain. Stir in the tomato sauce and tomato paste. Cook until warmed through.
• 4. To assemble the dish Preheat oven 350 degrees. Get a baking dish big enough to fit the crepes. I used a pie pan. Spray with cooking spray and add one crepe. Top the crepe with 1/3 of the beef mixture, then 1/3 of the cheddar cheese then 1/4 or the Parmesan cheese. Top with 1/4 or the Mornay sauce. Add another crepe. Top with beef, cheddar, parm and mornay again. Add another crepe and top with beef, cheddar , parm and mornay. Add the final crepe and pour remaining Mornay sauce on top and then sprinkle the remaining Parmesan cheese. Bake for 25 to 30 minutes. Top with chopped Parsley and cut into pieces to serve,

OLD ENGLISH BEEF CREPES

Steps:

• Preheat oven to 350 degrees.
• Cook onions in butter for several minutes; sprinkle with seasoned salt.
• Arrange the cooked onions on crepes, top with roast beef, fold crepes in half.
• Place in a shallow baking pan; cover with foil.
• Heat in oven until warm, approximately 10 minutes.
• While crepes are warming, combine the sour cream, horseradish, salt and paprika.
• Place crepes on plate and spoon sour cream mixture on top.
• Enjoy!

CREPES

Steps:

• In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
• Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
• Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.