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This recipe is an offshoot of one of the most popular recipes from my first edition of Before & After – many of you truly love these crepes in the dessert version called Crepes Suzette.
However, crepes are perfect to encase a meat filling as well! Here we roll up our simple crepes with seasoned ground sirloin with mushrooms, with a Greek yogurt topping. Delicious and Simple! This makes 10 to 14 crepes so do not freak out over the half cup of flour, a crepe is about 3 carbs.
Crepes Stuffed with Beef and Mushroom Stroganoff
- 2 large eggs
- ½ cup skim milk
- Pinch of table salt
- ½ cup all-purpose flour
- Vegetable oil cooking spray
Beef Mushroom Filling
- 1 pound ground sirloin - use very lean meat for this dish
- 8 ounces crimini or white mushrooms, sliced
- ¼ cup dry red wine or beef broth
- 1 package Knorr Gravy Classics - Classic Brown Gravy Mix
- ⅓ cup Greek yogurt
- Combine the eggs, milk, salt, and flour in a blender and process until smooth.
- Preheat the oven to 200 degrees.
- Spray a nonstick 6 inch skillet or omelet pan with cooking spray, and heat over medium heat until a drop of water sizzles. Working quickly, ladle in 2 tablespoons of batter (use a measuring spoon tablespoon to dip), lift pan from burner and swirl the pan so the batter smoothly coats the entire bottom of pan.
- Replace the pan on the burner and cook just until the batter looks dry, about 20 seconds. Using a rubber spatula, carefully lift the edges and flip over; cook until lightly golden on the other side, 15 to 20 seconds. You did it!
- Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining batter to make about 14 crepes. If the pancakes seem too thick, thin the batter slightly with a teaspoon or two of warm water.
- Heat the olive oil in a 12-inch nonstick skillet, over medium high heat. Cook mushrooms, stirring occasionally for 3 to 5 minutes or until mushrooms are golden. Stir in wine and cook 1 minute. Stir in Knorr Brown Gravy Mix blended with 1 ½ cups water. Bring to a boil over high heat. Add the ground beef stirring it in to blend with the liquid. While this seems like an odd technique it creates soft slurry of beef and gravy rather than chunks.
- Reduce heat to low and simmer uncovered, stirring occasionally, 10 to 12 minutes until beef is tender and gravy is thickened. Remove from heat and stir in yogurt. Roll up ¼ cup of the beef mixture in a crepe, arrange on serving plate.