These savory crepes are filled with tender steak, sautéed mushrooms, fresh spinach, and melted mozzarella cheese, all drizzled with a delightful balsamic glaze. They make for a perfect brunch or dinner option!
Ingredients: 2 cups all-purpose flour. 2 cups milk. 2 large eggs. 1/2 teaspoon salt. 1/4 cup melted butter. 8 ounces thinly sliced steak. 1 cup fresh spinach leaves. 1 cup sliced mushrooms. 1/2 cup shredded mozzarella cheese. 1/4 cup balsamic glaze. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: In a blender, combine flour, milk, eggs, salt, and melted butter. Blend until smooth. Let the crepe batter rest for 20 minutes. While the batter is resting, season the steak with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the steak slices to your desired level of doneness. Set aside. In the same skillet, add another tablespoon of olive oil and saut the sliced mushrooms until they are tender and browned. Remove from the skillet and set aside. In the same skillet, add the fresh spinach and cook until wilted. Remove from the skillet and set aside. Heat a non-stick skillet over medium heat and lightly grease it with some butter or oil. Pour a small amount of crepe batter into the skillet, swirling it to coat the bottom evenly. Cook for about 1-2 minutes until the edges start to lift. Flip the crepe and cook for another 1-2 minutes. Repeat with the remaining batter to make 8 crepes. To assemble the crepes, place a few spinach leaves, sliced steak, sauted mushrooms, and shredded mozzarella cheese on each crepe. Fold the crepe in half and then in half again to form a triangle. Return the filled crepes to the skillet and cook for 1-2 minutes on each side until the cheese is melted and the crepes are heated through. Drizzle each crepe with balsamic glaze before serving. Enjoy your delicious Steak, Spinach, and Mushroom Crepes with Balsamic Glaze!
Prep Time: 30 minutes
Cook Time: 20 minutes
Eduard Suarez