Old English Beef Crepes Recipes

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BASIC CREPES



Basic Crepes image

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 6

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

Steps:

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

CREPES



Crepes image

This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.

Provided by Erin Nesbit

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 1h20m

Yield 8

Number Of Ingredients 5

2 eggs
1 cup milk
⅔ cup all-purpose flour
1 pinch salt
1 ½ teaspoons vegetable oil

Steps:

  • In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
  • Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g

CREPES WITH GROUND BEEF FILLING



Crepes with Ground Beef Filling image

These homemade crepes with ground beef and egg filling are to die for. They are one of my all-time favorite breakfast recipes, but we also often have them for dinner. It's a perfect make-ahead meal and this recipe is definitely a keeper.

Provided by Alena Tarasevich

Time 50m

Yield 8 crepes

Number Of Ingredients 14

3 eggs
1 cup milk
1/3 cup water (warm)
1 cup flour
4 tablespoons butter (melted)
1/4 teaspoon salt
avocado oil (for brushing the pan)
1 pound ground beef
1 onion (medium, finely chopped)
3 eggs (hard-boiled)
1 tablespoon broth (or mayonnaise)
salt
pepper
sour cream (for serving)

Steps:

  • Instructions

BEEF BURGUNDY CREPE



Beef Burgundy Crepe image

This recipe is from DaVita a site that specializes in nutritional advise for renal failure patients. I made this for my late DH Sweet EddieBear a couple of times and he enjoyed it, especially with the added flavor of the wine. For the crepes I used BestTeenChefs recipe# 107068 which is a nice light crepe. Hint: The beef will be cooked long before the time is up, but the extra time is needed for tenderizing. You can taste the beef after 1 hour to see if it is tender enough. You could also cook the beef in a crockpot on high setting for 3 to 4 hours to tenderize.

Provided by Chabear01

Categories     Meat

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 garlic clove
1 tablespoon olive oil
1 lb stewing beef, cut into smaller cubes (because of Sweet Eddiebears swallowing problems I cut into very small pieces)
1 bay leaf
1/2 cup onion, chopped (I did a fine chop)
1 cup mushroom, sliced (I did a fine chop)
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 cup red wine
1 tablespoon cornstarch
1/4 cup fresh parsley, finely chopped

Steps:

  • Add beef cubes and brown on all sides.
  • Pour 1 cup of water over beef cubes, add bay leaf and let simmer, covered for 1 to 2 hours over low heat. Check every 20 minutes and add water if needed. Never let the water boil away.
  • Place onion , mushrooms,pepper and onion powder into the pot and cook about 5 to 10 minutes until tender. Add wine and bring to a low boil for about 1 minute.
  • Dissolve cornstarch in 2 tablespoons water and add to simmering beef to thicken meat juices. (Stir until thickened to avoid lumps).
  • Remove pot from heat. Seperate beef cubes from the thickened beef juices.
  • Place crepe onto a plate, browned side down. Spoon 1/2 cup beef cube mixture onto crepe. Roll crepe and pour thickened sauce across the crepe. Sprinkle with parsley, if desired.

Nutrition Facts : Calories 234, Fat 16.9, SaturatedFat 6.2, Cholesterol 50.6, Sodium 45.5, Carbohydrate 3.8, Fiber 0.5, Sugar 0.9, Protein 14.4

OLD ENGLISH BEEF CREPES



Old English Beef Crepes image

A great use for leftover roast beef. No one would ever know. This recipe is compliments of Crepe Cookery, 1976.

Provided by PaulaG

Categories     Lunch/Snacks

Time 25m

Yield 15 serving(s)

Number Of Ingredients 9

2 small onions, sliced thin
1 tablespoon butter
1/4 teaspoon seasoning salt
1/2 lb cooked roast beef, sliced thin
1 cup sour cream
1 tablespoon horseradish
1/4 teaspoon salt
1 dash paprika
6 -8 cooked crepes

Steps:

  • Preheat oven to 350 degrees.
  • Cook onions in butter for several minutes; sprinkle with seasoned salt.
  • Arrange the cooked onions on crepes, top with roast beef, fold crepes in half.
  • Place in a shallow baking pan; cover with foil.
  • Heat in oven until warm, approximately 10 minutes.
  • While crepes are warming, combine the sour cream, horseradish, salt and paprika.
  • Place crepes on plate and spoon sour cream mixture on top.
  • Enjoy!

Nutrition Facts : Calories 71.5, Fat 5.3, SaturatedFat 3, Cholesterol 19.5, Sodium 64.1, Carbohydrate 1.7, Fiber 0.2, Sugar 0.5, Protein 4.6

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