Roast Beef Blintzes

This is another recipe my DH has requested, and that his grandmother used to make. I really love these — they’re just delicious!

The roast beef and onion combo inside the delicate crepe is probably the “lightest” feeling beef dish I’ve ever eaten.

And, of course, sour cream never hurt anyone!

Roast Beef Blintzes
(My recipe)
Crepes:
2 eggs
1 teaspoon salt
1 cup milk
1 cup all-purpose flour
Directions
– Place eggs in a small bowl and whisk well
– Add salt and milk
– Add flour gradually, stirring to make a smooth batter (You should do this by hand…the batter is thin enough that the KitchenAid isn’t needed)
– Heat a non-stick skillet until it is hot (Work over medium-high/high heat)
– Using a quarter cup measure, pour 2-3 tablespoons of the batter into a skillet and work quickly: Tilt the skillet so that the batter covers the bottom. When the bottom of the crepe is golden, flip over and cook the other side.
– Recipe makes 9-10 thin crepes.

Notes
I can’t cook crepes to save my life. Not even 8 years of french, being forced to try and make them EVERY YEAR in class, gave me the skill. I also can’t cook pancakes. I have no idea why.
So my DH is responsible for all of the crepe-and-pancake-making that occurs in our household. *Tips hat to DH* Thanks!

Roast Beef Filling
1 medium onion, finely diced
1 1lb beef roast
2 teaspoons salt (or to taste)
1 teaspoon pepper (or to taste)
1 cup beef broth

Directions
– Lightly salt and pepper each side of the roast
– Add it to a hot skillet and sear both sides (about 3 minutes each)
– Meanwhile, add diced onion and 1 cup beef broth to your crockpot
– Add the seared roast to the crockpot and cook on high 4-6 hours, or low 8-10 hours
– Remove the roast and shred the meat, using two forks
– Add the meat back to the crock pot, mixing together the shredded beef and onion
– (You may want to drain out some of the juice — you don’t need a really wet beef to make these)

Assembly
– Lay out a crepe and add 1-2 tablespoons beef/onion mixture to the middle of the crepe.
– Fold the crepe around the meat — you can fold it like a burrito, or, you can fold in each of the sides, then fold in the top and bottom, making a square
– Sit them seam-side down
-Heat a skillet with 1 tablespoon butter
– Add all of the filled crepes, seam side down, and brown the bottom, searing them shut. Then flip them over and brown the top.

Serve warm, with a dollop of sour cream!

Advertisements

4 Responses to “Roast Beef Blintzes”

  1. Joelen Says:

    Crepes need more advertising because they are so versatile! The idea of stuffing them with roast beef is such a great idea and your dinner looks great. Don’t give up on crepes – Alton Brown has one that is fail proof – seriously! (I have it in my blog too)

  2. Menu Mondays « Kelly Cooks…and other Amazing Feats Says:

    […] a 3-lb. roast into meat for blintzes (froze […]

  3. Menu Mondays « Kelly Cooks…and other Amazing Feats Says:

    […] beef blintzes, garlic green […]

  4. Menu Mondays « Kelly Cooks…and other Amazing Feats Says:

    […] roast beef blintzes, […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: