I was craving for something special and, although a Tuesday after work and pretty late, decided to make something truly special (for a Tuesday night anyway). Crumbed crêpes with meat in creamy chanterelle sauce – pretty adventurous and complex, so on pure impulse decided to use Bella to make batter for crêpes (to try and shorten the time needed to get everything done). My hubby got me Bella nearly two years ago. I’ve been using it (more or less) regularly, but never ever have I used it to make any kind of dough or batter. I’ve always kept these chores for another appliance that has been used to “hard work”. But tonight I decided to finally try and make some batter in my Bella. And boy was I happy. In just 10 seconds I got a beautifully silky smooth batter. Very impressive! Click here for recipe.
Tonight it looks like everything’s about homemade and made from scratch. My hubby bought some nice beef (scotch and blade) and minced it (not in Bella though, but in the meat mincer). I used this freshly-minced beef to make filling for the crêpes.
There was enough leftover batter to make some sweet crêpes for dessert. I’m a huge fan of nutella, but nothing can beat these simple but oh so decadent crêpes with sugar and lemon.
For crêpes recipe click here.
For meat filling:
- 500g beef mince
- 2 tablespoons oil
- 1 onion finely chopped
- 1 garlic clove finely chopped
- 3 tablespoons finely chopped roasted red peppers (this is optional, but it does lift the dish, so definitely use it if possible)
- 1 teaspoon chicken stock paste
- 1 tablespoon parsley
- pepper and salt to taste
- 1 tablespoon light sour cream
For chanterelle sauce:
- 20g dried chanterelle
- 1 cup cold water
- 1 tablespoon butter
- 200ml pure cream
- salt and pepper to taste
- 1 tablespoon parsley
- 2 tablespoons lemon juice
- 1 egg (per 5 crêpes)
- panko breadcrumbs (or any breadcrumbs you’ve got)
- For meat filling add oil to a pan, heat the pan on medium high heat, then sauté onion and garlic for a couple of minutes. Add meat and cook stirring occasionally until meat changes colour. Add roasted red peppers and chicken stock paste. Cook further 2-3 minutes. Add pepper and salt (if necessary). Cook a few more minutes (the filling should not be too wet). At the very end add sour cream and parsley.
- While the meat is cooking make crêpes (recipe here).
- By now meat filling is finished and a little bit cooled. Fill each crêpe with 2-3 tablespoons of cooled filling and roll it up (check out Recipe in pictures (below) to see how to roll up crêpes).
- Now prepare creamy chanterelle sauce. Cover dried chanterelle with cold water and let them stand for about 10 minutes. Melt butter in a pan. Add drained mushrooms, a little bit of salt and pepper, and fry over medium heat for about 5 minutes. Add pure cream, turn down the heat and simmer until sauce has thickened. Add parsley and lemon juice to finish the sauce.
- It is now time to crumb your crêpes. This is same as for any crumb such as schnitzel or similar. Lightly coat each crêpe with flour, dip into whisked egg, then the breadcrumbs. Pour enough oil in a frying pan to generously cover the base. Place over medium-high heat. Add one or two crêpes and cook a minute on each side (until golden in colour). Transfer onto a lined plate, which will help to drain any excess oil.
- Serve with chanterelle sauce and garnish with some parsley.
RECIPE IN PICTURES