Ingredients:
-
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- Pinch of salt
- 2 tablespoons melted butter, for the batter and to grease the pan
-
For the Steak and Filling:
- 2 medium-sized steaks (such as sirloin or ribeye), about 6 ounces each
- 1 cup sliced mushrooms
- 1/2 cup crumbled blue cheese
- 1/4 cup finely chopped onions
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme or rosemary (optional)
Equipment Needed:
- Non-stick skillet or crepe pan
- Mixing bowl
- Whisk
- Spatula
Instructions:
1. Prepare the Crepe Batter:
- In a mixing bowl, whisk together flour, eggs, milk, and a pinch of salt until smooth. Let the batter rest for at least 30 minutes to allow the flour to absorb the liquid, which makes the crepes tender.
2. Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat. Brush lightly with melted butter.
- Pour about 1/4 cup of batter into the center of the skillet, tilting the pan to spread the batter evenly. Cook until the edges lift from the pan, flip, and cook the other side until golden. Set aside on a warm plate.
3. Prepare the Steak:
- Season the steaks with salt and pepper.
- Heat olive oil in a skillet over high heat. Add the steaks and sear each side for about 3-4 minutes for medium-rare, or adjust according to thickness and desired doneness.
- Remove the steaks from the skillet, let them rest for a few minutes, then slice thinly.
4. Saute the Filling:
- In the same skillet, reduce heat to medium. Add onions and garlic, sautéing until translucent.
- Add mushrooms and cook until they are golden and tender.
- Mix in a little fresh thyme or rosemary if using.
5. Assemble the Crepes:
- Lay out the crepes on a flat surface. Down the center of each crepe, lay out slices of steak, sautéed mushrooms, and onions.
- Sprinkle with crumbled blue cheese.
- Fold the crepes over the filling, tucking in the ends.
6. Serve:
- Serve the crepes warm, possibly with a side of green salad dressed lightly with vinaigrette or steamed vegetables.