Beef Tenderloin Crepes (08.14.15)

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(AKA Stroganoff Crepes)

by Chef Vaughn

Ingredients:
Crepes
– 1 Cup Cold, Whole Milk
– 1 Cup Ice Cold Water
– 4 Eggs
– 1/2 tsp Salt
– 2 Cup All Purpose Flour
– 4 Tbsp Melted Butter

Filling
– 4 Strips of Bacon
– 1/2 lb. Tender Beef (Cut in Strips)
– 4 Mushrooms (sliced)
– 1/2 Medium Green Pepper (Diced)
– 1/2 Medium Red Onion (Diced)
– 1 tsp Chopped Garlic
– 4 Strips of Bacon (cooked earlier)
– 1/2 Cup Sour Cream

Recipe:
MIX:
– 1 Cup Cold, Whole Milk
– 1 Cup Ice Cold Water
– 4 Eggs
– 1/2 tsp Salt
– 2 Cup All Purpose Flour
– 4 Tbsp Melted Butter

Combine all ingredients– blend until smooth.

Filling
Fry 4 Strips of Bacon
Remove Bacon and cook ½ lb. of Tender Beef (Cut in Strips) Sauté 4 Mushrooms (Sliced) Add to Pan:
1/2 Medium Green Pepper (Diced)
1/2 Medium Red Onion (Diced)
1 t. Chopped Garlic
4 Strips of Bacon (cooked earlier)
Take off Heat and stir in 1/2 C. Sour Cream

Add filling to Crepe, roll up, and Serve Immediately

1 Comment

  • DavidBDuncan

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