Blend your way into FBC2016: Beef and Mushroom Crepe Rolls by Compelled to Cook

Our Appetizer Spotlight contest is officially closed! We are honoured to have received so many amazing entries, fighting to win their way into the SOLD OUT FBC2016 conference. Today, we have Nicole of Compelled to Cook sharing her Beef and Mushroom Crepe Rolls.

BeefMushroomCrepeRolls1_WEBEarthy mushrooms, ground beef and smoked cheddar nestled in a light crepe. Great for dipping and sharing!

Beef and Mushroom Crepe Rolls
Prep Time: 20 minutes | Cook Time: 50 minutes | Yield: 20 rolls

1 cup all purpose flour
1 cup milk
1/2 cup water
4 tbsp butter, melted and divided
2 large eggs
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/8 tsp white pepper
1 cup marinara sauce
Beef and Mushroom Filling
4 tbsp canola oil, divided
3/4 pound lean or extra lean ground beef
1 cup white onion, finely chopped
6 ounces mixed cremini and shiitake, thinly sliced
2 cloves fresh garlic, finely minced
1/2 tsp salt
3/4 tsp dried oregano
1/4 tsp course black pepper
2 tsp Worcestershire sauce
6 ounces smoked white cheddar, grated

1. Combine all ingredients, using 2 tbsp of the butter in a blender and blend until smooth and frothy, approximately 1 minute. Allow to rest at room temperature for at least 30 minutes prior to using.
2. Heat 8” non stick pan over medium heat. Once hot, brush with melted butter and add 2 Tbsp of crepe batter, swirl pan to create an approximate 6” crepe. Cook for 1 – 1 1/2 minutes and flip using a rubber spatula, cook for an additional 30 seconds. Slide crepe out of pan onto a plate. Repeat with remaining crepe batter and stack in 2 piles of 10. Crepes can be made two days ahead, kept covered and chilled until ready to use.

Beef and Mushroom Filling
1. While cooking crepes, heat large skillet over medium high heat, add 1tbsp oil. When oil is hot add ground beef, chopping with a spatula to break into small chunks. When ground beef starts to brown, add onions and salt, continue to cook until onions are soft and beef is browned. Remove from heat and drain well on a paper towel lined plate. Set aside.
2. In same skillet over high heat, heat 1 tbsp of oil and when hot add mushrooms. Cook until soft, add garlic, Worcestershire sauce, oregano and pepper. Continue to cook, stirring occasionally until moisture has evaporated from mushrooms. Remove from heat and add ground beef and onion back into pan and stir to combine. Filling can be made one day ahead, cover and chill until ready to use.

1. Set one crepe on a flat surface and place 1 tbsp of cheese in a horizontal line in the center of the crepe leaving at least a half inch space on each end. Place 2 tbsp beef filling atop cheese in the same horizontal line. Bring the bottom of the crepe up and over the filling. Fold in sides and tightly roll crepe until an approximate 4” log is formed. Repeat with remaining crepes and filling. Crepe rolls can be made one day ahead, cover and chill until ready to fry.
2. Preheat oven to 200℉. Heat medium/large non stick skillet over medium heat, add 1 tbsp of oil. When hot add approximately 10 crepe rolls and cook until browned on all sides, 8-10 minutes from a cold state. Remove from pan and drain briefly on paper towel to absorb any excess fat. Place in oven to keep warm. Repeat with remaining crepe rolls. Serve immediately with warm marinara sauce.


Thanks to all the FBC Members who joined the Appetizer Spotlight competition with their own blended recipe!





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