Crepes Filled With Ground Meat Recipes

CREPES WITH GROUND BEEF FILLING

Steps:

• Instructions

CRêPE CANNELLONI

Steps:

• Place a rack in the center of the oven and heat to 375°F.
• In a small bowl, combine 1 cup of the Parmigiano with the flour and nutmeg. In a large bowl, combine the pork, beef, and sausage.
• Heat 2 Tbs. of the butter in a large skillet over medium-high heat. Add the meat and cook, breaking it into small pieces, until browned, about 10 minutes. Drain off any excess fat, return the pan to the stove, and reduce the heat to medium low.
• Add the flour mixture and the milk to the meat, bring to a simmer, and cook, stirring until the mixture is very thick with no excess liquid in the pan, about 10 minutes. Add the parsley and season to taste with salt and pepper. Set aside to cool.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until the mixture comes to a simmer, about 10 minutes.Stir in the remaining 3 Tbs. butter, and season to taste with salt and pepper. Remove the pan from the heat. Using an immersion blender or food processor, working in batches, if necessary, process to a smooth sauce, about 1 minute.
• Spread about 1/2 cup of the tomato sauce over the bottom of a 9×13-inch pan. Spread 2 Tbs. of ricotta across the center of each crêpe, then spread about 1/4 cup of the meat filling over the ricotta. Roll the crêpes into logs, and place seam side down in the pan. Repeat with the remaining crêpes. Spread 3/4 cup of the remaining sauce over the top and sprinkle with the remaining 1/2 cup Parmigiano.
• Bake until the top is light golden brown, about 20 minutes. Serve hot, passing the remaining tomato sauce at the table.

CANNELLONI WITH MEAT

Steps:

• Make the Crepes: In a bowl mix well all the crepes ingredients to get a very liquid batter. Add some butter to a Crepe pan, make it hot and pour 1 ladle of batter. Move the batter quickly around the bottom of the pan to cover the entire bottom uniformly and evenly. Cook for about 1-2 mins. Flip the crepe... if you are capable, and slide the finished crepe into a plate for later use. Make all your crepes and set aside. Filling Preparation: In a pot, add 3 Tbs of olive oil and the onion finely chopped. Saute` the onion until translucent and add the meat. Saute` the meat for a few mins and add the white wine. Let the alcohol evaporate and add the tomato sauce. Cook the meat for about 40 mins. at medium heat. Once cooked, let the meat cool a bit and drain the excess sauce. Put the meat in a food processor, add the prosciutto and run the food processor for about 10 secs. Pour the content in a bowl, add the mozzarella, Parmigiano cheese, fresh black pepper as desired and a dash of nutmeg. Cannelloni Preparation: Cover an oven pan with a layer of the tomato sauce. Take each crepe, deposit two Tbs of filling on one side of the crepe, spread it longways and roll the crepe. Deposit the Cannellone in the pan. Prepare all you Cannelloni to fill the pan. Cover each Cannellone with sauce and a generous sprinkle of Parmigiano cheese. Bake for 20 mins. at 400F

CREPE CANNELLONI WITH MEAT SAUCE

Steps:

• Before you start making the crepes, I think it is best to start cooking your sauce. In a medium pot add the oil, garlic, ground beef (broken into small pieces) cook for about 5-10 minutes turning often until almost all browned, add the tomato puree, water, oregano, basil and salt, stirring to combine, bring to a boil and lower heat and simmer until thickens ( half covered) approximately 30 - 45 minutes.
• In a large bowl** with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1/2 cup at a time and continue to beat until smooth.
• In a small frying pan or crepe pan, (I lightly greased the pan once with a brush) using a 1/4 cup ladle (or 1/4 cup) on low to medium heat, pour the crepe mixture in the pan, using the bottom of the ladle (or large spoon) spread the mixture but don't make them too large or too small. (approximately 6 inches, 15cm round). Crepes cook quite quickly, so watch carefully, approximately 20 seconds on each side, they should be cooked but not browned. When cooked move to a separate plate, continue until all are cooked.
• Once sauce has thickened remove from heat. From the sauce, using a slotted spoon remove about 1 cup (more or less) of the ground beef from the sauce, set aside.
• Pre-heat oven to 350F (180C).
• On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 1-2 teaspoons (dessert spoon) of meat, 3-4 cubes of mozzarella, 3-4 cubes fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe.
• In a medium to large baking pan (depending if you are making all meat or half and half), spread a ladle or a little more if needed of sauce on the bottom of the pan, add the crepes to the pan until pan is full (they can be touching), cover with remaining sauce, top with some cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake in a 350° (180°) oven for approximately 20-25 minutes. Enjoy!

CREPES FILLED WITH GROUND MEAT

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.

CREPES WITH GROUND MEAT FILLING

Steps:

• For the batter, stir together the pastry flour with the eggs, a pinch of salt and the milk and let rest 20 minutes.
• Preheat the oven to 80°C (approximately 175°F).
• For the filling, peel the shallot and garlic, chop finely and sweat in a hot pan with oil until translucent. Add the ground meat, crumble with spatula and cook. Rinse the tomatoes, quarter, remove the stalk and seeds and cut the flesh into small cubes.
• Trim the scallions, rinse, cut into thin rings and add with the diced tomatoes to the ground meat. Season with salt, pepper and chile flakes and keep warm.
• Remove the leaves of the lettuce, rinse and shake dry.
• Heat some oil in a frying pan (20 cm diameter, approximately 8 inches) and pour in a small ladle of the batter. By slightly turning and tilting the pan, spread the batter to a uniform thickness and bake golden brown on both sides. Remove, drain on paper towels and keep warm in a preheated oven. Repeat with the remaining batter and bake another 7 small crepes. Place the crepes on a kitchen worktop, spread as desired with a little sour cream or cream cheese, lay 1-2 lettuce leaves on each and top with some of the meat mixture. Gently fold one side of crepes slightly toward the center and roll the crepes. Wrap in napkins and serve in glasses. If desired, decorate with a dollop of sour cream.

GROUND BEEF STUFFED CRêPES

Steps:

• To make the batter, sift the flour and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs, sugar, melted buttere and adjust the batter if necessary by adding more flour/water. Let the batter stand 15 minutes in the fridge.
• Slightly grease the skillet and make the crepes as usual. Set aside. You will get about 7-10 crepes depending on skillet size while the stuffing would be enough for 4-6 crepes.
• In a meanwhile, heat olive oil in a pan and saute the onion and garlic, over medium heat, 5 minutes.
• Add the ground beef and cook over high medium heat, stirring often and braking with a spatula the large pieces into small, about 5 minutes.
• Decrease heat to low medium. Add a little (few spoons) of water, cover, and cook for about 7 minutes, stirring occasionally.
• Stir in the tomatoes, spices, and herbs. Cook uncovered for another 5 minutes or until fully cooked. Off heat.
• Preheat oven to 180 degrees C (360 degrees F).
• Take one crepe and place some stuffing (3-5 tablespoons depending on the size) in the middle of it, add a few pieces of cream cheese, and sprinkle with the mozzarella. Gently (to avoid damaging them) transfer the stuffed crepes into a baking dish (skillet) slightly folding the edges.
• Bake in the oven for about 7-10 minutes or until the edges are crispy and the cheese is melted. Remove from the oven.
• Enjoy!