Studio 5: Stroganoff Crepes

When I had a young family I often looked to a pound of hamburger for dinner.    I have quite a repertoire of hamburger recipes because I didn't want to bore my family and one of our all-time favorites, that is still requested from my adult children, is Stroganoff Crepes.

Even my daughter, who hates mushrooms will eat this without batting an eye (of course, she can't explain this sudden acceptance of mushrooms!)

 I found this recipe many years ago in a recipe book I got for my wedding.  I used to peruse and plan my meals with this and other cookbooks; this, in large part, is how I learned how to cook.  I pulled this book out when planning this segment and smiled when I saw that I had circled the recipe title and my hand written "very good".  Since then I make this from memory because that's how much I've made this recipe in the last 30 years!

Stroganoff Crepes

1 lb. hamburger

1 onion, chopped
3 cloves garlic, minced
8 oz. mushrooms, sliced (or more)
2 tsp salt
1 tsp ground pepper
2 tsp Paprika
1 Tbsp Italian seasoning
2 Tbsp Flour
1 can cream of mushroom soup
2 cups sour cream (1 1/2 cups + 1/2 cup for topping)
16-20 crepes (recipe below - double it for making these)

Directions:

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 Tbsp 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

makes eight 8" crepes)

1 cup flour

3 eggs
1 1/2 cups milk
1/4 tsp salt
1/8 tsp ground black pepper
3 Tbsp butter, melted, plus more for cooking 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 Tbsp 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 9x13 pan with rolled crepes) or fold into quarters, as shown here.

Note that these crepes in the picture are some non-carb ones we tried out (which are made with eggs and ricotta, which is why they are so yellow).

I don't recommend them...go for the carbs!  Use flour! 

Lastly, garnish the top of crepes with some more sour cream and some sautéed mushrooms.

 Enjoy!