Stroganoff Crepes

Bored with ground beef? Mix up your meal time with tasty new ways to serve hamburger. Start with Sue Neal’s Stroganoff Crepes.
Stroganoff Crepes
1 lb. hamburger
1 onion, chopped
3 cloves garlic, minced
8 oz. mushrooms, sliced (or more)
2 t. salt
1 t. ground pepper
2 t. Paprika
1 T Italian seasoning
2 T Flour
1 can cream of mushroom soup
2 c. sour cream (1 1/2 cups + 1/2 cup for topping)
16-20 crepes (recipe below – double it for making these)

1. Sauté chopped onions in some olive oil until soft and slightly golden

2. Add ground beef and sauté.

3. Cook until almost cooked through.

4. Add mushrooms to pan.

5. Continue to cook (add more oil if getting dry, depends on the fat content of your beef)

6. Cook until everything is browned and mushrooms are soft.

7. Add seasoning, cook for another minute.

8. Add 2 T Flour and mix together.

9. Add soup.

10. mix well.

11. Add 1 1/2 cups of sour cream.

12. Filling is ready. Keep warm before filling, or store in fridge for later use.

Basic Savory Crepes
1 c. flour
3 eggs
1 1/2 c. milk
1/4 t. salt
1/8 t. ground black pepper
3 T butter, melted, plus more for cooking crepes

(makes eight 8″ crepes)

Whisk (or process in blender) together flour, eggs, milk and seasoning until you have a smooth batter. Cover and refrigerate for 30 minutes or several hours.

Melt 3 T of butter and whisk into the batter. The batter should be the consistency of heavy cream. If it is too thick, add a small amount of milk slowly while whisking until you achieve the right consistency.

Heat a skillet (or crepe pan) over medium heat. Melt a little butter in pan or spray with vegetable spray. Pour batter into pan (I use a 1/4 or 1/3 cup measuring cup) with one hand and with the other hand hold the pan and tilt and swirl the batter until it covers the entire surface (or about 8″ diameter). Crepes should be as thin as possible while still holding their shape.

Cover until batter is set and edges start to brown (about 15 seconds). Flip over and cook for another 10 seconds. Remove from pan and keep warm until a clean dish towel. Continue making crepes with remaining batter, adjusting heat if necessary.

You can store crepes for 2 days in the refrigerator or freeze for several months.

You can either fill your crepes (1/4 cup of filling) and roll up (see image of 9×13 pan with rolled crepes) or fold into quarters.

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