1 1/3 cup milk
3/4 cup buckwheat flour
1/2 cup flour
1/4 cup butter, melted and cooled
3 eggs
1 1 lb steak (top round, hanger or flank)
1 large onion, sliced
2-4 zucchini
2 tablespoons olive oil
kosher salt
coarsely ground pepper
Directions:
In a small bowl, whisk together the butter, buckwheat flour, flour, eggs and milk. Allow to sit 30 minutes. In a pan, heat the olive oil. Add the zucchini and the onion, cook until the zucchini is soft and the onions are starting to caramelize, about 20 minutes. Meanwhile, sprinkle the steak with salt and pepper and sear on a hot pan. For a 1″ thick steak, cook on high heat for 2.5 minutes on each side for rare steak. Remove steak to a pan and cover with foil. Let sit for 5 minutes and then slice thinly. Grease a crêpe pan. Place over a medium flame and heat the pan. Add about 1/2 cup batter to the center of the pan, tilting it to cover the bottom. Cook until just browned, about 2-3 minutes, then flip. Cook until set. Repeat for remaining batter. Stack each crêpe on a plate and cover until you are ready to serve. To serve: place some of the zucchini and onion and the steak on 1/2 half of the crêpe. Fold it over. Serve immediately.
Yield: about 4-6 crêpes
My thoughts:
Crêpes are not any harder to make then regular pancakes, but they seem a little more fitting for dinner. I recently bought a crepe pan
savory crepes are often overlooked. i’m glad you have a crepe pan too- i have an electronic crepe maker, which was fine when i bought it for a crepe making party, but now… i long for a pan
Your “Crêpes with Steak, Onions & Zucchini” sounds so delicious!
You should post your recipe at daily-cook-book.blogspot.com!
(Your other recipes are also welcome) I can’t wait to try it!
these look so lovely!
i actually prefer savory over sweet for crepes… i can’t wait to try this out!
Oooh, Savory crepes? Sounds so good. I have to say, I have only tried the sweet kind. But these look fantastic!