I’ve been enjoying this delicious savory crepe dish since I was a girl. My aunt called this her Crepes a la stroganoff and It was one of my favorites when visiting her house.
The garlic, tomatoes, steak and crepe base flavors come together beautifully and it creates a feeling like coming home.
Classic Crepe Ingredients
- 2 Eggs
- 2 Tbs Melted Butter
- 1 1/3 Cups Milk
- 1 Cup All-Purpose Flour
- 1/2 tsp Salt
Stroganoff Filling Ingredients
- 1 lb Round Steak or Flank steak
- 1// lb Fresh mushrooms
- 4 Tbs Butter
- 1/2 Cup Chopped Onion
- 2 Medium Tomatoes
- 1 Clove Garlic
- Salt and Fresh ground pepper to taste
- 1 Tbs Worcestershire sauce
- About 6 drops of hot pepper sauce
- 1 1/4 Cups Sour cream
I’ve been lucky enough to make this for my own children for years and it has always been one of their favorites too.
These stroganoff crepes work great as dinner or a hearty brunch. Prep and cook time comes in about one hour. You can shorten than about ten or fifteen minutes by preparing your crepe batter ahead of time. Store your crepe batter in the fridge for up to three days.
I have a family of four and while this recipe makes four servings, I’ve found my growing boys eat more than average so I usually make a double batch. I usually make my crepe batter ahead of time and occasionally make the crepes without the filling and freeze them until it’s time to serve.
Savory Stroganoff Crepes
Equipment
- Blender
- 6-7" Frying Pan
- Saucepan
Ingredients
Classic Crepe
- 2 Eggs
- 2 Tbs Melted Butter
- 1⅓ Cups Milk
- 1 Cup Flour
- ½ tsp Salt
Steak Stroganoff Filling
- 1 lb Round Steak or Flank Steak
- ½ lb Fresh Mushrooms
- 4 Tbs Butter
- ½ Cup Chopped Onion
- 2 Medium Tomatoes Peeled, seeded and chopped
- 1 Clove Minced Garlic
- To Taste Salt
- To Taste Fresh Ground Pepper
- 1 Tbs Worcestershire Sauce
- To Taste Hot Pepper Sauce
- 1¼ Cups Sour Cream
Instructions
Classic Crepes
- Combine all crepe ingredients into your blender. Cover and process for about thirty to forty seconds. Take your spatula and scrape the edges down and process again for a few seconds. Crepe batter should be consistent and smooth.
- Spray your frying pan and bring to medium low heat.
- Test your batter by pouring about a half a tablespoon in your heated pan. In a circular motion, tilt your pan. Your batter should move about your pan freely. If it doesn't, lower your heat a touch. Once it does move freely remove test batter from pan.
- To cook each crepe, add three to four tablespoons of batter to your heated pan. Cook the first side for about one minute. You flip your crepe when it is firm enough to lift without breaking.
- Cook the second side of your crepe for about one minute. Your crepe is done cooking when light brown flecks begin to form on the surface. Remove from pan and repeat until all batter has been used.
Stroganoff Filling
- Turn on broiler.
- Cut your steak into ½" x 1" x ¼" strips.
- Thinly slice mushrooms and sauté them with 2 Tbs butter. Remove and set aside.
- Add the rest of your butter to your saucepan.
- Brown steak and onion on high heat together. Stir constantly.
- Add in tomatoes, salt, pepper, and garlic, hot pepper sauce, and Worcestershire sauce to meat. Cover and simmer for thirty to forty minutes.
- As soon as your steak is tender, stir in 1 cup of sour cream and heat it up. Do not let it boil.
- Add mixture to each crepe. Fold or roll crepes and place seem side down on oven safe serving dish.
- Broil for two to three minutes. Crepes should lightly brown.
- Top each of your crepes with sour cream.
- Serve immediately and enjoy!
Notes
- Use hot pepper sauce to taste. For a milder flavor go without.
- Batter can be prepped ahead of time. Refrigerate batter for up to three days.
Nutrition
Conclusion
After a couple times making this you will really get the hang of how to perfectly cook your steak. It comes out so tender and the mushroom cream sauce makes this stroganoff crepe absolutely mouth watering.
My boys really love it and even after being outside playing all day it fills them right up. Because we eat so many crepes in my home, I make my batter in batches ahead of time. It keeps in the refrigerator well so it’s a great way to speed up the cooking process.
This recipe brings back fond memories of spending time with my favorite aunt and learning how to cook in her kitchen. I do the same with my children and I hope this recipe can be a part of making kitchen memories with your children as well.
For more great crepe ideas check out these articles and recipes