Savory Crêpes with Meat, Beans and Bamboo
Savory Crêpes with Meat, Beans and Bamboo is a recipe with fresh ingredients from the Crêpe category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g wheat flour
- 1 tbsp Cornstarch
- a pinch of salt
- 3 eggs
- 0.13 l milk
- 2 tbsp butter (softened)
- oil for frying
- 200 g thin green beans (e.g., kidney beans)
- 1 Carrot
- 1 stalk leek
- 200 g bamboo shoots (canned)
- 200 g beef tenderloin
- 2 tbsp oil
- Salt
- Pepper
- 8 iceberg lettuce leaves
Instructions
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1.
Combine the dough ingredients in a bowl and whisk with a hand mixer until smooth. Let rest for 30 minutes.
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2.
Cook thin crêpes one at a time in a non-stick pan with a little oil, stack them on a plate, and keep warm in an oven set to 80 °C.
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3.
For the filling, peel the carrot, trim the beans and leek, drain the bamboo shoots. Chop all as desired (e.g., julienne carrots). Slice the meat into thin strips, season lightly with pepper. Sear the meat in a little oil for 1 minute on each side, wrap in foil and place in the oven with the crêpes. Then add the vegetables to the remaining pan fat and sauté while stirring for 5–8 minutes, seasoning with salt and pepper; keep warm over low heat.
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4.
Wash and dry the lettuce, cut into strips. Mix the meat with the vegetables and spread on top of the crêpes along with the lettuce.
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5.
Season again if needed, roll up the crêpes and serve immediately.
