Crepes Or Omelette With Tasty Ground Meat Food

CREPES FILLED WITH GROUND MEAT

Steps:

• Crepes: Beat the milk with the eggs, the flour and a dash of salt. Make 8 crepes in an 8 inches diameter skillet, using 1/2 teaspoons of oil for each one.
• Filling: Wash and cut the scallions in slices and in a skillet, fry these in oil.
• Mash the garlic and add it to the onion as well as 3/4 cup of vegetable broth and the ground beef.
• Cook for 5 minutes. Drain the meat with a strainer and reserve the juices.
• Season the meat with half of the sour cream and 1 teaspoons of pepper. Crumble the feta cheese and add it to the meat.
• Place 3 tablespoons of the meat in each crepe. Fold the edges and roll.
• Place the crepes on a greased pan.
• Sauce: With the reserved juices from meat, complete with the rest of the broth to make 1 cup and bring to a boil.
• Mix the remaining sour cream with the rest of the cayenne pepper, the flour, and add this to the "boiling" broth. Add salt to taste.
• Pour this "sauce" over your crepe rolls and bake at 350ºF for 15-20 minutes.

CREPES WITH GROUND BEEF FILLING

Steps:

• Instructions

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 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.

CREPES WITH MEAT FILLING - VLEESPANNEKOEKJES - DUTCH RECIPE

Steps:

• Mix crepe ingredients.
• Let stand for at least 30 minutes before cooking.
• Pour about 2-3 tbsp batter in 8" non-stick pan with hot butter or oil (you don't want them too thin- they'll need to be strong enough to hold the filling).
• Turn after the first side is just starting to brown.
• When the second side is just starting to brown, remove from pan.
• Set aside.
• Repeat with remaining batter.
• Sauté onion in butter (or broth).
• Add 1/2 cup broth, seasonings and meat.
• In a small bowl mix remaining broth and flour into a paste.
• Add to meat mixture, stir and add parsley.
• Place a few tablespoons of meat mixture on each crepe.
• You can either place it so you can roll them up, or just fold in half, or fold again into a wedge shape.
• Place on a heated plate and garnish with fresh parsley.