SAVORY BEEF FILLING FOR CREPES
Most recipes for crepes are generally the same, tweaked for personal tastes so I will leave out the crepes recipe for now. The beef sauce is a recipe that I've developed loosely from beef stroganoff, made with beef stew meat, potatoes, green onions, and any veggies you choose (I prefer carrots and/or broccoli.) The result of this recipe is a creamy, savory dinner that'll leave you wanting more. Serve sauce inside or on top of crepes.
Provided by Corrie Bergmann
Categories Sauces
Time 45m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 24.8 g, Cholesterol 81 mg, Fat 27 g, Fiber 4.4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 327.9 mg
SPICY BEEF FILLING FOR CREPES
I was making crepes for lunch and wanted some meety filling for the first course - it wouldn't have been a proper lunch if we'd just had crepes with Nutella! So I came up with this, and it was very tasty - and my fiance loved it too!! Make your crepes the usual way (I used the wonderful recipe #18410), and try this... you won't regret it! Although the recipe seems a bit long, don't let this scare you. I made the crepe batter first, then cooked the beef up to stage 4, and just let it simmer while I was making the crepes. Everything was on the table in about 40 mins.
Provided by melle_escaton
Categories Lunch/Snacks
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan, then saute the onions for a couple of minutes, until they turn soft.
- Add the garlic and chilli and cook until the onions start to turn golden.
- Add the mince beef and stir until the meat is cooked a little bit.
- Pour stock over the meat (1/2 cup, or as much as needed for the meat to be almost fully covered in liquid).
- Turn down the heat and let simmer for 15 minutes.
- Add tomato paste and paprika and let simmer further, until almost all the liquid has vapourised.
- Just before taking off the heat, season with salt and pepper, to taste (you can leave the pepper out if you think the beef would be too spicy).
- Serve right away and, when serving in the crepes, put about 3 tbsp of spicy beef on one half of the pancake, garnish with grated cheese and coriander, fold the pancake and -- enjoy!
Nutrition Facts : Calories 651.1, Fat 48.3, SaturatedFat 17, Cholesterol 145.6, Sodium 224.7, Carbohydrate 16.2, Fiber 2.7, Sugar 7, Protein 37.3
BEEF BURGUNDY CREPE
This recipe is from DaVita a site that specializes in nutritional advise for renal failure patients. I made this for my late DH Sweet EddieBear a couple of times and he enjoyed it, especially with the added flavor of the wine. For the crepes I used BestTeenChefs recipe# 107068 which is a nice light crepe. Hint: The beef will be cooked long before the time is up, but the extra time is needed for tenderizing. You can taste the beef after 1 hour to see if it is tender enough. You could also cook the beef in a crockpot on high setting for 3 to 4 hours to tenderize.
Provided by Chabear01
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 234, Fat 16.9, SaturatedFat 6.2, Cholesterol 50.6, Sodium 45.5, Carbohydrate 3.8, Fiber 0.5, Sugar 0.9, Protein 14.4
CREPES FILLED WITH GROUND MEAT
Make and share this Crepes Filled With Ground Meat recipe from Food.com.
Provided by Vanessa
Categories Meat
Time 1h5m
Yield 8 filled crepes
Number Of Ingredients 15
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.
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