Crepes Filled With Ground Meat Food

GROUND BEEF STUFFED CRêPES

Steps:

• To make the batter, sift the flour and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs, sugar, melted buttere and adjust the batter if necessary by adding more flour/water. Let the batter stand 15 minutes in the fridge.
• Slightly grease the skillet and make the crepes as usual. Set aside. You will get about 7-10 crepes depending on skillet size while the stuffing would be enough for 4-6 crepes.
• In a meanwhile, heat olive oil in a pan and saute the onion and garlic, over medium heat, 5 minutes.
• Add the ground beef and cook over high medium heat, stirring often and braking with a spatula the large pieces into small, about 5 minutes.
• Decrease heat to low medium. Add a little (few spoons) of water, cover, and cook for about 7 minutes, stirring occasionally.
• Stir in the tomatoes, spices, and herbs. Cook uncovered for another 5 minutes or until fully cooked. Off heat.
• Preheat oven to 180 degrees C (360 degrees F).
• Take one crepe and place some stuffing (3-5 tablespoons depending on the size) in the middle of it, add a few pieces of cream cheese, and sprinkle with the mozzarella. Gently (to avoid damaging them) transfer the stuffed crepes into a baking dish (skillet) slightly folding the edges.
• Bake in the oven for about 7-10 minutes or until the edges are crispy and the cheese is melted. Remove from the oven.
• Enjoy!

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

CREPES WITH GROUND BEEF FILLING

Steps:

• Instructions

CREPES WITH GROUND MEAT FILLING

Steps:

• For the batter, stir together the pastry flour with the eggs, a pinch of salt and the milk and let rest 20 minutes.
• Preheat the oven to 80°C (approximately 175°F).
• For the filling, peel the shallot and garlic, chop finely and sweat in a hot pan with oil until translucent. Add the ground meat, crumble with spatula and cook. Rinse the tomatoes, quarter, remove the stalk and seeds and cut the flesh into small cubes.
• Trim the scallions, rinse, cut into thin rings and add with the diced tomatoes to the ground meat. Season with salt, pepper and chile flakes and keep warm.
• Remove the leaves of the lettuce, rinse and shake dry.
• Heat some oil in a frying pan (20 cm diameter, approximately 8 inches) and pour in a small ladle of the batter. By slightly turning and tilting the pan, spread the batter to a uniform thickness and bake golden brown on both sides. Remove, drain on paper towels and keep warm in a preheated oven. Repeat with the remaining batter and bake another 7 small crepes. Place the crepes on a kitchen worktop, spread as desired with a little sour cream or cream cheese, lay 1-2 lettuce leaves on each and top with some of the meat mixture. Gently fold one side of crepes slightly toward the center and roll the crepes. Wrap in napkins and serve in glasses. If desired, decorate with a dollop of sour cream.

BASIC CREPES

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

CREPES OR OMELETTE WITH TASTY GROUND MEAT

Steps:

• Mix all ingredients together until smooth.
• Grease your pan.
• Pour a ladle full of batter into the pan, swirling the pan to spread it all around. Cook till the top starts to bubble and then flip.
• Prepare all the omelettes in the same way.
• During this time you can begin to prepare the meat sauce.
• Keep the omelettes warm until the sauce is ready.
• Fry onion in large pan till golden.
• Add beef and fry on higher heat for about 5 minutes.
• Add tomato concentrate and fry 2 more minutes.
• Add wine and continue to cook until evaporated.
• Add tomatoes and spices until sauce gets thick.
• Season with salt and adjust spices to your taste.
• Serve with the sauce.

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.