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Submitted by Raizel S.
This crepe stack is the perfect dish that is easy to prepare but still looks elegant. Of course, the best part is the flavor! My husband and I came up with this dish while trying to think of a new way to use crepes.
The outcome – beautiful deliciousness!
2 tablespoons oil
1 onion, diced
1 clove garlic, crushed, or 1 cube frozen garlic
7 oz mushrooms, sliced
1/2 cup water
1 pound chopped meat
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/8 teaspoon black pepper
3.5 ounces liver, chopped in small cubes
1 cup plain flour
2 eggs
1 cup water
1/4 teaspoon salt
2 tablespoons oil
In a bowl, mix the chopped meat with the salt, black pepper, garlic powder and onion powder.
Heat oil in a medium sized pot on a medium flame
Sauté onion with the fresh garlic until transparent.
Add mushrooms. Sauté until lightly brown on the edges.
Add meat. Brown on all sides. Give a stir every few minutes – but don’t mix constantly.
Once the meat is partially cooked (majority of it has a brown color) add the water.
Simmer the meat mixture on low flame for half an hour.
Add the liver pieces.
Simmer for an additional 10 minutes.
Mix all crepe ingredients in a mixing bowl.
Spray a small 5-inch frying pan and heat over medium flame. I use the pancake machine with six 5-inch pancake insets.
Pour batter into heated pan and spread evenly.
Once the crepe is dry, flip it to the other side for a few seconds.
Transfer crepe onto a prepared plate.
Lay a crepe in the center of a round plate.
Place 2 heaping tablespoons of meat mixture over the crepe.
Repeat 2 more times, with 1.5 tablespoons of meat mixture.
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