Cheesesteak Crepe Recipes

CHEESESTEAK CREPE

Steps:

• For the crepe batter: Add the eggs, flour, oil, salt and 1 cup water to a blender and blend until it has a thin batter consistency.
• Combine the Monterey Jack and mozzarella together in a bowl to make a cheese blend.
• For the cheese sauce: Stack the American cheese, then add to a vacuum sealer bag. Add the milk and a pinch of salt in the same bag. Seal the bag.
• For the crepes: Add 1 tablespoon of the canola oil to a nonstick frying pan over medium-high heat for about 1 minute. Pour some batter into the pan, making sure it covers the whole pan. Let the batter settle, then add some cheese blend and let melt. Flip the crepe over and let it cook on the cheese side until melted, then remove the crepe from the pan. Repeat with remaining ingredients to make 9 more crepes.
• Heat the pan with the remaining tablespoon canola oil. Add the onions with a pinch of salt and a pinch of ground pepper until sauteed. Remove the onions, then add the rib eye to the pan. Add some granulated garlic, salt and pepper and cook until the meat is cooked all the way through.
• For the cheese sauce: Boil 2 quarts of water. Add the sealed cheese bag to the boiling water and let cook until melted, about 1 minute. Remove from the water.
• Fold a cooked crepe in half, then add 8 ounces rib eye and one scoop of onion in center of the crepe. Add the cheese sauce drizzle. If desired, add your favorite sauce or chimichurri. Roll the crepe over the center. Enjoy. Repeat to make 9 more crepes.

CLASSIC CRêPES

Steps:

• Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
• Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
• Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
• Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.