I’m pretty sure it’s the first time I share one of my own recipes on my blog. I’ve been making this for breakfast every few weeks for the past four or five months and it’s really good. So I thought I’d share.
Plus, it’s inspiring my current rom-com since the hero really enjoys cooking…
Plato The Dog loves when I make this dish because of the smell of butter melting in the pan. I agree with him. 🙂
Crêpes filled with a mustard sauce, red onions and red peppers, roast beef and more.
This makes enough filling for 4 crêpes. And full disclaimer: when I say “sprinkle” it’s because I have no idea on how much I actually put in. I make a simple crêpe batter the night before (recipe from Marmiton (in French) – I change the ingredients for 10 crêpes instead of 20 and still have some batter to make sweet ones).
Ingredients for the filling:
- 1 red pepper
- 1 red onion
- roast beef (about half a pack)
- salt, pepper,
- mustard (stone ground dijon)
- red wine
- heavy cream
- shredded cheese (Colby or Swiss or Mexican blend)
- green onions.
While you cook this, you can make the crêpes at the same time. Preheat your oven at 200 degrees (Fahrenheit).
1. First step: sauté chopped red onions in a bit of melted butter and sprinkle with salt, pepper and sugar.
2. Add a tablespoon of red wine. And let simmer for a few minutes.
3. Add chopped red pepper and again sprinkle with salt, pepper, sugar and add a bit more red wine (I put maybe 3 tbsp).
4. Let it simmer until the red pepper for about 5 minutes. Then add the chopped roast beef and let it simmer for about 3 more minutes
5. Add at least 2 tablespoons of mustard. Mix. Then add about 1/4 of heavy cream. Let it simmer while you continue making the crêpes.
6. Add 2 tablespoons of chopped green onions and 1/4 cup of shredded cheese in the sauce.
7. Fill crêpes with mixture.
8. Sprinkle with cheese and green onions and put in oven for about 5 minutes. Or until the cheese is melted.