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Beef Crepes With Sour Cream Sauce Recipe
|Butter||45 Gram (3 Tablespoon)|
|Onion||1 Medium, chopped|
|Ground beef||2 Pound (1 Kilogram)|
|Tomato paste||1⁄3 Cup (5.33 tbs)|
|Olive oil||85 Milliliter (1/3 Cup)|
|Garlic||3 Clove (15 gm), minced|
|Eggplants||2 Medium, peeled and diced|
|Water||125 Milliliter (1/2 Cup)|
|Sour cream||750 Gram (3 Cup)|
|Garlic||2 Clove (10 gm), minced|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Eggs||2 , beaten|
Serving size: Complete recipe
Calories 7027 Calories from Fat 5197
% Daily Value*
Total Fat 584 g899%
Saturated Fat 248.5 g1242.5%
Trans Fat 0 g
Cholesterol 2024.6 mg
Sodium 3674.9 mg153.1%
Total Carbohydrates 210 g69.9%
Dietary Fiber 32.1 g128.3%
Sugars 77.9 g
Protein 272 g543.4%
Vitamin A 156.6% Vitamin C 102.9%
Calcium 247.3% Iron 98.1%
*Based on a 2000 Calorie diet
Melt the butter in a large saucepan and saute the onion until transparent.
Add the beef, tomato paste, nutmeg and cinnamon.
Cook, stirring frequently, until the beef is well-browned.
In a frypan heat the oil and saute the garlic and eggplants for five minutes over a medium heat.
Add the water and cook for ten minutes.
Mix the eggplant mixture with the meat mixture.
Beat together the sour cream, garlic, Parmesan cheese and eggs.
Fill each crepe with the meat mixture and.
Place in a buttered shallow baking dish.
Pour on the sauce and bake in a350°F (180°C)for 20 minutes.