Holy Crepe!
Savory Basil Beef Crepes with Red Wine, Chives, and Sour Cream
30 minutes
Serves 4
DinnerItalianNut-freeShellfish-freeSoy-free
Herb's take
The French say laissez-faire, the Eastern Europeans say comfort food, and I say: why not both? Here, classic crepes get the Italian treatment with basil, a rich red wine beef filling, and a creamy chive finish.
Ingredients
Yield
4
Instructions
- 01In a blender, combine eggs, milk, flour, melted butter, 1/4 teaspoon salt, and black pepper. Blend until smooth, then let batter rest for 10 minutes.
- 02Heat an 8-inch nonstick skillet over medium heat. Lightly brush with butter, pour in 1/4 cup batter, and swirl to coat the bottom. Cook for about 1 minute until edges lift, then flip and cook 30 seconds more. Transfer to a plate and repeat to make 8 crepes.
- 03While crepes rest, heat olive oil in a large skillet over medium-high heat. Add onion and cook for 2 minutes until translucent.
- 04Add garlic and cook for 30 seconds until fragrant.
- 05Add ground beef, season with 1/4 teaspoon salt, and cook until browned, about 5 minutes. Drain excess fat if needed.
- 06Pour in red wine. Simmer until mostly evaporated, about 3 minutes, scraping up any browned bits from the pan.
- 07Stir in chopped basil and cook for 1 minute to bloom the flavor. Remove from heat.
- 08Lay a crepe on a plate, spoon about 1/4 cup beef mixture down the center, and roll or fold. Repeat with remaining crepes and filling.
- 09Top each crepe with a generous spoonful of sour cream and sprinkle with chives to serve.
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