Beefy Crepe Recipes

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Steps:

• Preheat oven to 350 degrees.
• Cook onions in butter for several minutes; sprinkle with seasoned salt.
• Arrange the cooked onions on crepes, top with roast beef, fold crepes in half.
• Place in a shallow baking pan; cover with foil.
• Heat in oven until warm, approximately 10 minutes.
• While crepes are warming, combine the sour cream, horseradish, salt and paprika.
• Place crepes on plate and spoon sour cream mixture on top.
• Enjoy!

Steps:

• Add beef cubes and brown on all sides.
• Pour 1 cup of water over beef cubes, add bay leaf and let simmer, covered for 1 to 2 hours over low heat. Check every 20 minutes and add water if needed. Never let the water boil away.
• Place onion , mushrooms,pepper and onion powder into the pot and cook about 5 to 10 minutes until tender. Add wine and bring to a low boil for about 1 minute.
• Dissolve cornstarch in 2 tablespoons water and add to simmering beef to thicken meat juices. (Stir until thickened to avoid lumps).
• Remove pot from heat. Seperate beef cubes from the thickened beef juices.
• Place crepe onto a plate, browned side down. Spoon 1/2 cup beef cube mixture onto crepe. Roll crepe and pour thickened sauce across the crepe. Sprinkle with parsley, if desired.

Steps:

• Heat oil over medium heat and add celery and carrot. Cook, stirring occasionally, until softened, about 5 minutes. Add ground beef and salt and cook until no longer pink, about 10 minutes. Add tomatoes and marinara sauce and bring to a boil. Reduce to medium low and cook until thickened, about 45 minutes.
• Preheat oven to 350. Combine ricotta, 1 1/2 cups cheese, egg, parsley and rosemary. Divide filling among crepes, using 1/3 cup for each, covering 1/4 of crepe about 1 inch from end. Roll up from filling end.
• Spread 1/3 of sauce in a 12" x 9" baking dish. Top with 4 crepes, seam-side down. Top with 1/3 of sauce, then remaining crepes, sauce and 1/2 cup cheese. Cover with foil and bake until hot and bubbly, about 30 minutes.

Steps:

• 1. Brown beef and onion in large frying pan. 2. Pour off drippings. 3. Stir in the corn. 4. Combine tomato sauce and taco seasoning mix, stirring to blend. 5. Add 1 1/3 cups of the tomato sauce mixture to meat and corn, mixing well. 6. Spoon 2 tablespoons of the mixture into each cornmeal crepe and roll to enclose the filling. 7. Spread remaining meat mixture in a 9 x 13 inch baking pan. 8. Place crepes seam-side down on top of the meat. 9. Spoon remaining sauce over the crepes. 10. Bake in a 375 degree oven for 20 minutes. 11. Sprinkle top with cheese then olives.

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.