Crepes... Any help is more than appreciated.?!
No seafood, lamb, pork and herbs please.
Answers: Making crepes for dinner tonight, I've pre-made the crepes, all I need is the filling. I was thinking of just a spicy mince filling, Are there any good side dishes to go with them? Or even a different filling...
No seafood, lamb, pork and herbs please.
I would serve main dish crepes with a green salad. Here are a few main dish crepe recipes for you...
Beef Crepes
2 1/2 - 3 lb. round steak
1 1/2 tbsp. cooking oil
1 1/2 chopped onion
1 1/2 tsp. salt
3/8 tsp. pepper
1 1/2 tsp. Worcestershire sauce
1 1/2 c. beef bouillon
3 tbsp. tomato sauce
1 1/2 c. sliced fresh mushrooms
3 tbsp. flour combined with 3 tbsp. water
3/8 c. wine or water
1 1/2 c. sour cream
Brown meat in oil. Add onion, salt, pepper, Worcestershire sauce, bouillon and tomato sauce. Cover and cook over medium heat for 35 to 45 minutes until tender. Stir in mushrooms. Dissolve flour in water and add meat mixture. Cook, stirring until thickened and bubbly. Stir in wine, then sour cream. Heat, but do not boil. Fill crepes, fold and serve immediately. Fills 12 crepes.
Spinach Crepes
1 c. milk
3/4 c. unsifted flour
1 tsp. sugar
1 tsp. salt
2 tbsp. salad oil
4 eggs
CHEESE SAUCE:
1/3 c. butter
1 tsp. salt
1/2 tsp. dry mustard
1 1/2 c. (6 oz.) sharp cheddar cheese, grated
2 pkg. (10 oz.) frozen chopped spinach, thawed
6 tbsp. butter
1/2 lb. (2 c.) mushrooms, coarsely chopped
1/3 c. unsifted flour
1/8 tsp. pepper
2 1/2 c. milk
Parsley
Day before, make batter. With beater, beat milk, flour, sugar, salt and 2 tablespoons oil. Add eggs; beat until well blended. Refrigerate (covered) overnight.
For cheese sauce, heat butter just until melted; remove from heat. Add flour, salt, pepper and mustard. Stir until smooth with wooden spoon. Add milk, slowly, stirring constantly 1 minute. Add cheese and stir over low heat. Drain spinach well. Saute spinach and mushrooms in the butter in skillet 2 minutes. Remove from heat. Reserve 1/2 cup of cheese sauce.
Combine remainder of cheese with spinach mushroom mixture; mix well. Preheat oven to 350 degrees. Assemble crepes on buttered, pyrex dish. On each crepe put 1/2 cup filling. Roll each crepe up and place fold side down in pyrex dish. Cover completely with foil. Heat in oven 20 minutes. Remove foil. Spoon remainder of sauce over top. Garnish with sliced mushrooms and parsley. Serves 8.
I've always made crepes for breakfast, so I fill mine with things like eggs and ham, or sausage. Or with fruit fillings. Canned pie fillings work well for this.
Don't know if that really helps, since your making dinner, but I've heard of them being filled with all kinds of things. Good luck!
6 slices bacon
1 tablespoon unsalted butter
1/2 pound fresh mushrooms, sliced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
salt and pepper to taste
2/3 cup chicken broth
2 eggs
1/2 cup lemon juice
salt and pepper to taste
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce
SHEPHERD'S PIE CREPES
1 1/2 c. mashed potatoes
3 tbsp. butter, melted
1/4 c. milk
1 lg. egg
1/2 c. minced scallions
MEAT FILLING:
1 onion
1 tbsp. drippings or butter
2 c. roast beef
1/4 tsp. dried thyme
2 tsp. Worcestershire sauce
1/2 c. leftover gravy
1/2 c. frozen peas
Potato filling: Combine well potatoes, butter, milk, egg, scallions. Salt and pepper to taste.
Beef filling: In skillet cook onion in beef drippings (or butter) until soft. Add beef, thyme, stirring for 1 minute. Add Worcestershire sauce and gravy. Bring to simmer. Stir in peas, salt and pepper.
Put 2 tbsp. of potato filling then beef filling on each crepe and fold in quarters. Brush with butter. Bake 400 degrees 10-15 minutes.
for dessert its hard to beat Nutella and bananas...when you spread the Nutella on the warm crepes it begins to melt so its a sweet delicious thing!!!!!!!Nutella is a chocolate hazelnut spread in case you hadnt heard of it;-)