Sunday, November 24, 2013

Crepes with meat.


1 cup milk

1/4 cup water
3 eggs
1 cup flour
2 tbsp vegetable oil


1 -1/2 pound ground beef

1 small onion, chopped
2 tbsp vegetable oil (to saute the onions)
1/2 teasp salt
1/4 ground black pepper
1/2 ground red pepper (paprika)
1/2 dried thyme
1/2 dried basil


1.  In a large mixing bowl, whisk together the flour and the eggs.

2.  Slowly add in the milk and water, stirring to combine. Add the salt and vegetable oil; beat           until smooth. 

 You can also use a blender to mix these ingredients (for smoother batter) or pour the batter through a strainer to eliminate the lumps.

3.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coasts the surface evenly.

4.  Cook the crepe for 2 min, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

5.  Place the beef into a deep saucepan adding enough water to cover the meat.  Cook for about 30 minutes at a medium heat (uncovered).  It has to be moist so be sure the meat is not over cooked. 

6.  In the meantime, chop the onion and saute  until golden-brown. Turn the heat off then add all the spices and sauteed onions.  Taste to see if you prefer to add more salt.

Let it cool. 

7 . Take one crepe at a time and lay it flat on a cutting board, brown side up.  Place the cooled beef filling next to it.  Scoop a good tablespoon of the meat filling and pour it in the center of the crepe.  Wrap the filling like an egg roll as shown in the pictures below.  

8 . Almost there.  In a non stick frying pan melt some real butter (2 tbsp or so) and brown both sides of your crepes.  Enjoy!

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