Savory Beef Filling For Crepes Recipes

SPICY BEEF FILLING FOR CREPES

Spicy Beef Filling for Crepes image

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

Ingredients

400 g beef mince
1 tablespoon vegetable oil
2 medium onions, finely chopped
2 -3 garlic cloves, minced
1 red chile, finely chopped
1 tablespoon tomato paste
1/2 cup vegetable stock (half a cube dissolved in 1/2 cup boiled water)
1 teaspoon paprika
salt and pepper, to taste
1 tablespoon cheddar cheese, grated (per pancake)
coriander, finely chopped, to taste (optional)

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

17 BEST SAVORY CREPES

17 Best Savory Crepes image

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 17

Ingredients

Savory Italian Crepes
Crepes with Spinach and Cheese Filling
Smoked Salmon Savory Crepes
Chicken Cheese Crepes
Prosciutto and Cheese Crepes
Mexican Crepes
Turkey Mushrooms Crepes
Seafood Crepes
Savory Veggie Filled Crepes
Buckwheat Crepes with Hummus Mushrooms
Savory Chickpea Crepes
Swedish Crepes
Savory French Crepes
Savory Crepe Cake
Olive Oil Crepes with Caramelized Onion and Spinach
Spinach Crepes with Pan-Roasted Vegetables
Vietnamese Crepes

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a savory crepe in 30 minutes or less!

Nutrition Facts :

SAVORY BEEF FILLING FOR CREPES

Savory Beef Filling for Crepes image

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

Ingredients

1 tablespoon olive oil
1 pound cubed beef stew meat
salt and ground black pepper to taste
1 medium potato, peeled and cubed
2 medium carrots, chopped
3 stalks green onions, or more to taste, chopped
1 cup milk
1 cup warm water
1 ½ teaspoons beef bouillon granules
2 tablespoons all-purpose flour, or more as needed
¼ cup dry white wine
1 ½ teaspoons Worcestershire sauce
¼ teaspoon garlic powder, or to taste
¼ teaspoon onion powder, or to taste
¼ teaspoon dried cilantro, or to taste
¼ teaspoon dried rosemary, or to taste
1 head broccoli, cut into florets

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

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