Beef Crepes Continental Recipe
Ingredients
| Butter/Margarine | 5 Tablespoon (Basic Crepes:) | |
| Flour | 3 Tablespoon (Basic Crepes:) | |
| Salt | 1 Teaspoon (Basic Crepes:) | |
| Pepper | 1/4 Teaspoon (Basic Crepes:) | |
| Milk | 2 Cup (16 tbs) (Basic Crepes:) | |
| 1/2 cup light cream or table cream | ||
| Parmesan cheese | 1 Cup (16 tbs), grated (Basic Crepes:) | |
| 1 medium-size onion, chopped (1/2 cup) | ||
| Ground beef | 1 1/2 Pound (Basic Crepes:) | |
| Mushrooms | 1 Can (10oz), chopped (Basic Crepes:) | |
Directions
1 Make Basic Crepes and bake; set aside while making sauce and filling.
2 Melt 4 tablespoons of the butter or margarine in a medium-size saucepan; blend in flour, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper.
Cook, stirring constantly, until bubbly.
Stir in milk and cream; continue cooking and stirring until sauce thickens and boils 1 minute; remove from heat.
Stir in 3/4 cup of the Parmesan cheese; keep warm.
3 Saute onion in remaining 1 tablespoon butter or margarine until soft in a large frying pan; push to one side.
4 Shape ground beef into a large patty; place in same pan.
Brown 5 minutes on each side, then break up into chunks.
Stir in 1/2 cup of the cheese sauce, mushrooms and liquid, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
5 Spoon 2 tablespoonfuls of the meat filling onto each baked cr§pe; roll up tightly, jelly-roll fashion.
Place in a baking pan, 13x9x2; spoon remaining cheese sauce over top.
Sprinkle with the remaining 1/4 cup Parmesan cheese.
6 Bake in moderate oven (375°) 20 minutes, or until bubbly.
Basic CREPES-Sift 3/4 cup all-purpose flour and 1/2 teaspoon salt into a medium-size bowl.
Beat 3 eggs with 1 cup milk and 1 tablespoon vegetable oil until blended in a small bowl; beat into flour mixture until smooth.
Measure batter, a scant 1/4 cup at a time, into a heated well-buttered 7-inch frying pan, tilting pan to cover bottom completely.
Bake for 1 to 2 minutes, or until tops are set and undersides are golden; turn.
Bake for 1 to 2 minutes longer, or until bottoms brown.
Repeat with remaining batter to make 12 crepes, buttering pan before each baking.
2 Melt 4 tablespoons of the butter or margarine in a medium-size saucepan; blend in flour, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper.
Cook, stirring constantly, until bubbly.
Stir in milk and cream; continue cooking and stirring until sauce thickens and boils 1 minute; remove from heat.
Stir in 3/4 cup of the Parmesan cheese; keep warm.
3 Saute onion in remaining 1 tablespoon butter or margarine until soft in a large frying pan; push to one side.
4 Shape ground beef into a large patty; place in same pan.
Brown 5 minutes on each side, then break up into chunks.
Stir in 1/2 cup of the cheese sauce, mushrooms and liquid, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
5 Spoon 2 tablespoonfuls of the meat filling onto each baked cr§pe; roll up tightly, jelly-roll fashion.
Place in a baking pan, 13x9x2; spoon remaining cheese sauce over top.
Sprinkle with the remaining 1/4 cup Parmesan cheese.
6 Bake in moderate oven (375°) 20 minutes, or until bubbly.
Basic CREPES-Sift 3/4 cup all-purpose flour and 1/2 teaspoon salt into a medium-size bowl.
Beat 3 eggs with 1 cup milk and 1 tablespoon vegetable oil until blended in a small bowl; beat into flour mixture until smooth.
Measure batter, a scant 1/4 cup at a time, into a heated well-buttered 7-inch frying pan, tilting pan to cover bottom completely.
Bake for 1 to 2 minutes, or until tops are set and undersides are golden; turn.
Bake for 1 to 2 minutes longer, or until bottoms brown.
Repeat with remaining batter to make 12 crepes, buttering pan before each baking.
Chef
