How can i make meat filling for crepes?!
Answers: i cant find a recipe anywhere. i know thin crepes are very good with meat filling - it could be beef..with maybe onions, egg? im not sure what exactly and how to do it. thanks!!!
BEEF CREPES
CREPES:
1 c. flour
1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 c. milk
1 egg
1 tbsp. butter, melted
Mix flour, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Use a small non-stick pan to cook crepes. Pour scant 1/4 cup batter into preheated skillet, rotate skillet to cover bottom. Cook until light brown. Run spatula around edge to loosen, turn and cook other side until light brown. Stack crepes with waxed paper between each. Can be wrapped and refrigerated for several days, or frozen no longer than 3 months.
BEEF FILLING:
1 lb. or less stew meat
1 med. onion, sliced
3 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley
1 bay leaf, crushed
1 tsp. cornstarch mixed with 2 tbsp. cold water
Brown (or burn) meat in pan. Cover meat with water and simmer until meat is very tender. Add water as needed. Meat is ready when it shreds easily. Remove meat from juice and run through food processor. Set aside.
In another pan, cook onion slices in butter until translucent. Add juice from meat and simmer until alot of the water cooks out. Season with salt, pepper, parsley and bay leaf. Thicken sauce with cornstarch mixture. Reserve some sauce to pour over crepes on dish. Add shredded beef. Use to fill crepes. Serve with broccoli spears, bread or rolls and salad.
This page is incredibly helpful, happy cooking! http://pages.cs.wisc.edu/~roy/Crepes/Fil...
and, I would love to be rated, thank you!
My sister in law lived in Central Asia for many years and this is how she did it. You get fresh ground beef, but it needs to be ground twice. Fry it with tiny pieces of chopped onion and spices. I would recommend experimenting a bit with this, trying some spices you don't usually consider using. I use garlic powder (or garlic and herb mix) with a bit of chilli powder, ground cumin, ground coriander, a pinch of allspice, finely chopped fresh tarragon, a few dashes of Worchestershire sauce, Pick-a-pepper and whatever strikes my fancy. Don't forget the salt. You can add a bit of chopped tomatoes, tomato paste or jalapenos too if you like them. When you are cooking the meat, it it is extremely lean you can use a tiny bit of olive oil. Fill your crepes and you can warm the left over ones before you eat them.
I would also be inclined to try to make curried chicken crepes, and for your vegetarian friends, you can fill them with curried tofu and cauliflower.