(AKA Stroganoff Crepes)
by Chef Vaughn
Ingredients:
Crepes
– 1 Cup Cold, Whole Milk
– 1 Cup Ice Cold Water
– 4 Eggs
– 1/2 tsp Salt
– 2 Cup All Purpose Flour
– 4 Tbsp Melted Butter
Filling
– 4 Strips of Bacon
– 1/2 lb. Tender Beef (Cut in Strips)
– 4 Mushrooms (sliced)
– 1/2 Medium Green Pepper (Diced)
– 1/2 Medium Red Onion (Diced)
– 1 tsp Chopped Garlic
– 4 Strips of Bacon (cooked earlier)
– 1/2 Cup Sour Cream
Recipe:
MIX:
– 1 Cup Cold, Whole Milk
– 1 Cup Ice Cold Water
– 4 Eggs
– 1/2 tsp Salt
– 2 Cup All Purpose Flour
– 4 Tbsp Melted Butter
Combine all ingredients– blend until smooth.
Filling
Fry 4 Strips of Bacon
Remove Bacon and cook ½ lb. of Tender Beef (Cut in Strips) Sauté 4 Mushrooms (Sliced) Add to Pan:
1/2 Medium Green Pepper (Diced)
1/2 Medium Red Onion (Diced)
1 t. Chopped Garlic
4 Strips of Bacon (cooked earlier)
Take off Heat and stir in 1/2 C. Sour Cream
Add filling to Crepe, roll up, and Serve Immediately
