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
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
STRAWBERRY FILLING FOR CREPES
I wanted to make strawberry crepes for my family, but couldn't find a recipe I liked. I experimented and came up with this: warm strawberries in sauce. Not too sweet, slightly tart. Enough for 4-5 crepes. I'd appreciate feedback and any possible improvements.
Provided by LoydaP
Categories Breakfast
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a pot, melt butter on medium heat.
- Put in frozen strawberries.
- Dissolve cornstarch in cold water, add to pot.
- Add sugar and salt.
- Stir and turn heat down to low-medium.
- Allow to simmer until strawberries are soft.
- Smoosh strawberries.
- If you'd like a thicker consistency, allow to simmer on low heat, uncovered.
- Remove from heat and allow to cool for one minute.
- Add cinnamon and vanilla.
- Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.
SPICED CREPES WITH STRAWBERRY FILLING
Enjoy this spiced crepe with sweet strawberry filling for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- In medium bowl, mix flour, granulated sugar, nutmeg and 1/8 teaspoon salt; set aside. In another medium bowl, beat milk, eggs, 3 tablespoons butter and the almond extract with wire whisk. Make a well in center of dry ingredients and pour in wet ingredients. Gradually beat wet and dry ingredients together until no dry flour mixture is visible. The batter should have the consistency and look of beige house paint. If it's too thick, add more milk, 1 tablespoon at a time.
- In 8-inch nonstick skillet or crepe pan, pour about 1 teaspoon oil. Use a folded paper towel to wipe oil around entire interior of skillet. Heat skillet over medium heat until hot (a drop of water should skitter across the bottom). Add about 3 tablespoons batter to skillet and immediately tilt skillet to swirl batter so it covers the bottom of the skillet. Cook until tiny bubbles form around the edge and crepe is lightly browned on bottom. Use a spatula to loosen and flip the crepe. Cook other side just a few seconds. Turn finished crepe out onto plate. (Your first crepe may not turn out perfect-that's okay. The second one will.)
- Repeat with remaining batter. If crepes stick, re-oil bottom of skillet using the same paper towel. Stack crepes, placing a piece of cooking parchment paper or waxed paper between each so they don't stick together. Cover crepes with a kitchen towel so they don't dry out before making the filling. (Stacked crepes, wrapped in plastic wrap, can be stored in the refrigerator 1 day. Bring to room temperature before filling.)
- In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add strawberries and brown sugar. Cook, stirring occasionally, until strawberries become slightly soft and exude some juice. Add orange juice, vinegar, vanilla and dash of salt. (Mixture will bubble up and you may want to avert your head; the fumes from the vinegar can take your breath away.) Cook uncovered 2 minutes, stirring occasionally, until liquid becomes slightly syrupy. Remove from heat.
- Remove a crepe from the stack and place it on clean work surface. (Be sure to fill crepes so the more attractive side will be on the outside.) Place about 2 tablespoons warm strawberry filling (try not to include too much of the juice) down middle of crepe. Fold sides of crepe, one at a time, over filling until they meet in the middle and overlap slightly. Repeat with remaining crepes and filling. Dust with powdered sugar.
Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 135 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 16 g, TransFat 1/2 g
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