Beef Burgundy Crepes Recipe
Ingredients
| Round steak/Sirloin steak | 1 Pound | |
| Bacon strip | 2 | |
| Butter | 2 Tablespoon | |
| White onions | 8 Small (Peeled) | |
| Red wine | 1 Cup (16 tbs) | |
| Bouillon | 1 Cup (16 tbs) | |
| Thyme | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Mushrooms | 1⁄2 Pound, quartered | |
| Cornstarch | 2 Tablespoon | |
| Cold water | 3 Tablespoon | |
| Crepes | 12 |
Nutrition Facts
Serving size
Calories 406 Calories from Fat 130
% Daily Value*
Total Fat 14 g22.3%
Saturated Fat 7 g35.2%
Trans Fat 0 g
Cholesterol 83 mg27.7%
Sodium 997.1 mg41.5%
Total Carbohydrates 37 g12.5%
Dietary Fiber 3.6 g14.4%
Sugars 10 g
Protein 23 g45.8%
Vitamin A 3% Vitamin C 25%
Calcium 6% Iron 7.4%
*Based on a 2000 Calorie diet
Directions
Dice the bacon and fry in hot butter.
When crisp, remove and set aside.
Add onions and brown outsides.
Set aside.
Add meat and brown.
Drain fat.
Add wine, bouillon, bacon, onions, thyme and salt and pepper.
Cover and simmer for 2 hours.
Add the mushrooms.
In a small bowl, add cornstarch to 3 tablespoons cold water.
Mix well and stir into meat mixture.
Cook until mixture thickens.
Put a spoonful or two in the center of each crepe.
Roll and place seam side down in a baking dish.
Spread remaining sauce over tops of crepes or brush with melted butter.
Bake at 375°F for 20 minutes.
Chef
