Beef Crepes Continental Recipe
This is a delicious Beef Crepes Continental which will make you keep asking for more! The marriage of the irresistible flavors of Beef with other ingredients is the secret to this Beef Crepes Continental. Have faith in me and try this Beef Crepes Continental.
Ingredients
Basic Crepes:
5 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1/2 cup light cream or table cream
1 cup grated Parmesan cheese
1 medium-size onion, chopped (1/2 cup)
1 1/2 pounds ground beef
1 can (3 or 4 ounces) chopped mushrooms
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.
