Best Old English Beef Crepes Recipes

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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

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

THE BEST CREPES



The Best Crepes image

Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.

Provided by Food Network Kitchen

Time 8h30m

Yield 15 crepes

Number Of Ingredients 8

2 cups milk, at room temperature
4 large eggs, at room temperature
1 1/4 cup all-purpose flour (see Cook's Note)
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter, melted
Vegetable oil, for the pan

Steps:

  • Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
  • Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
  • Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
  • For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

CREPES FILLED WITH GROUND MEAT



Crepes Filled With Ground Meat image

Make and share this Crepes Filled With Ground Meat recipe from Food.com.

Provided by Vanessa

Categories     Meat

Time 1h5m

Yield 8 filled crepes

Number Of Ingredients 15

10 ounces milk
5 eggs
5 ounces flour
4 teaspoons oil
salt
3 scallions
3 tablespoons oil
1 garlic clove
10 ounces vegetable broth
14 ounces ground beef
1 cup sour cream
3 teaspoons cayenne pepper
5 ounces feta cheese
1 teaspoon flour
salt

Steps:

  • Crepes: Beat the milk with the eggs, the flour and a dash of salt. Make 8 crepes in an 8 inches diameter skillet, using 1/2 teaspoons of oil for each one.
  • Filling: Wash and cut the scallions in slices and in a skillet, fry these in oil.
  • Mash the garlic and add it to the onion as well as 3/4 cup of vegetable broth and the ground beef.
  • Cook for 5 minutes. Drain the meat with a strainer and reserve the juices.
  • Season the meat with half of the sour cream and 1 teaspoons of pepper. Crumble the feta cheese and add it to the meat.
  • Place 3 tablespoons of the meat in each crepe. Fold the edges and roll.
  • Place the crepes on a greased pan.
  • Sauce: With the reserved juices from meat, complete with the rest of the broth to make 1 cup and bring to a boil.
  • Mix the remaining sour cream with the rest of the cayenne pepper, the flour, and add this to the "boiling" broth. Add salt to taste.
  • Pour this "sauce" over your crepe rolls and bake at 350ºF for 15-20 minutes.

BEEF STROGANOFF CREPES



Beef Stroganoff Crepes image

Make and share this Beef Stroganoff Crepes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Meat

Time 50m

Yield 12 serving(s)

Number Of Ingredients 18

12 prepared crepes
1/2 lb fresh mushrooms, sliced (can use more)
1 onion, finely chopped
1 tablespoon minced fresh garlic (optional)
2 tablespoons Worcestershire sauce
2 teaspoons prepared mustard
4 tablespoons butter
2 teaspoons salt (to taste)
black pepper
pepper
2 tablespoons flour
1/3 cup cold water
1 1/2 lbs cooked beef, cut up into 1/4 to 1/2 inch cubes
1/3 cup boiling water
1 cup sour cream
2 beef bouillon cubes
2 tablespoons ketchup
1 cup shredded cheddar cheese (more if desired)

Steps:

  • Set oven to 350 degrees.
  • In a skillet, lightly brown the mushrooms, onions and the garlic (if using) in the butter or margarine.
  • Whisk or blend in the flour with 1/3 cup cold water.
  • Dissolve the bouillon cubes in 1/3 cup boiling water; stir into the flour paste to blend; add to the veggies in the skillet.
  • Stir in the ketchup, Worcestershire sauce, prepared mustard, salt and pepper; heat, stirring constantly until thickened.
  • Add in the cooked beef; cover, and cook slowly over low heat for 10-15 minutes, or until heated through.
  • Remove from heat, and stir in the sour cream.
  • Place approximately 1/2 cup hot filling across the center of each crepe, overlap opposite sides on top, to form a roll.
  • Place evenly into prepared baking dish.
  • Sprinkle each crepe with about 2 tablespoons grated cheddar cheese (or more if desired).
  • Bake for 10-15 minute, or until the crepes are hot.

Nutrition Facts : Calories 283.8, Fat 20.8, SaturatedFat 10.6, Cholesterol 79.5, Sodium 767, Carbohydrate 4.6, Fiber 0.4, Sugar 2.5, Protein 19.3

BEEF BURGUNDY CREPE



Beef Burgundy Crepe image

This recipe is from DaVita a site that specializes in nutritional advise for renal failure patients. I made this for my late DH Sweet EddieBear a couple of times and he enjoyed it, especially with the added flavor of the wine. For the crepes I used BestTeenChefs recipe# 107068 which is a nice light crepe. Hint: The beef will be cooked long before the time is up, but the extra time is needed for tenderizing. You can taste the beef after 1 hour to see if it is tender enough. You could also cook the beef in a crockpot on high setting for 3 to 4 hours to tenderize.

Provided by Chabear01

Categories     Meat

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 garlic clove
1 tablespoon olive oil
1 lb stewing beef, cut into smaller cubes (because of Sweet Eddiebears swallowing problems I cut into very small pieces)
1 bay leaf
1/2 cup onion, chopped (I did a fine chop)
1 cup mushroom, sliced (I did a fine chop)
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 cup red wine
1 tablespoon cornstarch
1/4 cup fresh parsley, finely chopped

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.

Nutrition Facts : Calories 234, Fat 16.9, SaturatedFat 6.2, Cholesterol 50.6, Sodium 45.5, Carbohydrate 3.8, Fiber 0.5, Sugar 0.9, Protein 14.4

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