Crepes and Meat Filling
For supper I made approximately this recipe, which is not a very specific recipe, but close enough to get there. Basically it’s crepes, and it’s flavored ground beef filling for them.
For the crepes I used 1.5 cups of flour and some, over 2 cups of whole milk, not fat free as it says, an egg, closer to 2 tablespoons melted butter, and a pinch of salt. Close enough.
The hard part is the cooking. The first one I didn’t swoosh out to be as thin as intended, and it came out tremendously like Ethiopian flat bread. Even the thinner ones had a little of the same texture and flavor. Which means that except the filling isn’t saucy, the whole thing reminded me of Ethiopian.
The crepes also reminded Deb of something she has talked about making, called Swedish pancakes. Basically a sweeter crepe.
In any event, they were excellent, and would be great in exactly that recipe with jam, fruit filling, powdered sugar, whipped cream, or other kinds of meat toppings or fillings. I will definitely make them again, even if it is a pain to flip them. They’re fast and easy enough.
The filling was especially tough, given the complete lack of measurements except the ground beef. I had 1 1/3 pounds and figured any of it I left uncooked might be thrown away, so I used it all. I used a generous several squirts of Worcestershire, a large amount - probably a teaspoon - of black pepper, a less generous amount of garlic powder, less still of red pepper, and sprinkles of onion powder and garam masala. Then I used perhaps 1/4 cup of Italian bread crumbs. Worcestershire was the overwhelming flavor, but the beef flavor fought to be heard, and there was the background of… something else behind it from all the other spices. It was interesting, quite tasty.
The recipe lists “fines herbes,” which I had to Google to identify as a mix of equal parts of a few different fresh herbs. I ignored that and took the recipe to mean “add some spices to the beef.”
We didn’t use sour cream, but it would have been excellent. I don’t think the flavor lent itself to the other serving suggestion of salsa.
All in all, another successful experiment. One of these days I’ll have to look the recipe for Ethiopian flatbread up again and compare it to the one for the crepes.
One of my favorite recipies is basically Manacotti using crepes to make the shells rather than premade pasta shells.
Posted by on 01/07 at 10:01 AMMmmm...crepes!
I have a great recipe for seafood crepes and another one for berry-filled crepes with a sabayon sauce. I’ll have to look them up for you.
Posted by jen on 01/07 at 10:51 AM
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