Best Crepes Or Omelette With Tasty Ground Meat Recipes

PERFECT OMELETTE RECIPE

Steps:

• In a small mixing bowl, beat together eggs and a pinch of salt until foamy.
• Place a small nonstick skillet over medium heat and swirl in 1/2 Tbsp butter. Once butter is melted and bubbling, add frothy eggs to the skillet and immediately reduce the heat to low.
• Use a spatula to pull the cooked eggs into the center, letting the liquid egg fill the space behind it. Continue going around the pan, pulling the eggs towards the center until the eggs are nearly set.
• Once the omelette is sliding around the pan easily and you can get a spatula underneath, flip the omelette over and turn off the heat.
• Sprinkle cheese over the egg and add your favorite toppings. Fold the omelette in half and slide it onto your plate then garnish as desired.

CLASSIC OMELETTE RECIPE BY TASTY

Steps:

• In a medium bowl, beat the eggs.
• Melt the butter in a medium frying pan over medium heat.
• Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
• Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
• Sprinkle with chives, if desired.
• Enjoy!

SAVORY WESTERN CREPES

Steps:

• Combine milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce in a blender. Blend until smooth and very thin, about 1 minute. Set batter aside to rest for at least 30 minutes.
• Heat a crepe pan or small skillet over medium heat. Brush 1 tablespoon melted butter into the pan using a pastry brush and add 1/2 cup of crepe batter. Pick up the pan, tipping and rotating so batter forms a round shape and evenly coats the entire bottom of the pan. Return the pan to the burner and cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
• Loosen crepe carefully using a spatula and gently flip it to brown the other side; cook for 30 to 60 seconds. Slide cooked crepe onto a plate. Repeat to cook additional crepes, adding more butter if needed, and stacking crepes on top of the first.
• Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese, salt, and pepper.
• Heat oil in a skillet over medium heat. Add onion, bell pepper, and jalapeno pepper and cook until tender, about 3 minutes. Stir in ham and continue cooking for another 2 minutes. Reduce heat to low and stir 1 tablespoon melted butter into the skillet. Add egg mixture and cook, stirring until eggs are scrambled and wet, but no longer runny, 3 to 5 minutes. Remove from heat.
• Spoon about 1/4 cup of the egg mixture across the lower 1/3 of a crepe and roll up like a jelly roll. Repeat with remaining crepes and filling.

CREPES OR OMELETTE WITH TASTY GROUND MEAT

Steps:

• Mix all ingredients together until smooth.
• Grease your pan.
• Pour a ladle full of batter into the pan, swirling the pan to spread it all around. Cook till the top starts to bubble and then flip.
• Prepare all the omelettes in the same way.
• During this time you can begin to prepare the meat sauce.
• Keep the omelettes warm until the sauce is ready.
• Fry onion in large pan till golden.
• Add beef and fry on higher heat for about 5 minutes.
• Add tomato concentrate and fry 2 more minutes.
• Add wine and continue to cook until evaporated.
• Add tomatoes and spices until sauce gets thick.
• Season with salt and adjust spices to your taste.
• Serve with the sauce.

CREPES WITH GROUND MEAT FILLING

Steps:

• For the batter, stir together the pastry flour with the eggs, a pinch of salt and the milk and let rest 20 minutes.
• Preheat the oven to 80°C (approximately 175°F).
• For the filling, peel the shallot and garlic, chop finely and sweat in a hot pan with oil until translucent. Add the ground meat, crumble with spatula and cook. Rinse the tomatoes, quarter, remove the stalk and seeds and cut the flesh into small cubes.
• Trim the scallions, rinse, cut into thin rings and add with the diced tomatoes to the ground meat. Season with salt, pepper and chile flakes and keep warm.
• Remove the leaves of the lettuce, rinse and shake dry.
• Heat some oil in a frying pan (20 cm diameter, approximately 8 inches) and pour in a small ladle of the batter. By slightly turning and tilting the pan, spread the batter to a uniform thickness and bake golden brown on both sides. Remove, drain on paper towels and keep warm in a preheated oven. Repeat with the remaining batter and bake another 7 small crepes. Place the crepes on a kitchen worktop, spread as desired with a little sour cream or cream cheese, lay 1-2 lettuce leaves on each and top with some of the meat mixture. Gently fold one side of crepes slightly toward the center and roll the crepes. Wrap in napkins and serve in glasses. If desired, decorate with a dollop of sour cream.

EASY CREPES WITH BRANDY

Steps:

• In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
• Place crepe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour ¼ to ⅓ cup batter into the center of the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
• Cook crepe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process-if the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
• When underside of crepe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
• Grease pan with a very small amount of butter and repeat process. Continue until remaining batter is used, stacking cooked crepes on a plate in the oven. To serve, sprinkle each crepe with sugar or spread with jelly and fold or roll up. Do Ahead: Crepe batter can be made 1 day ahead. Refrigerate, covered, and blend briefly to recombine before cooking.

CREPES FILLED WITH GROUND MEAT

Steps:

• Crepes: Beat the milk with the eggs, the flour and a dash of salt. Make 8 crepes in an 8 inches diameter skillet, using 1/2 teaspoons of oil for each one.
• Filling: Wash and cut the scallions in slices and in a skillet, fry these in oil.
• Mash the garlic and add it to the onion as well as 3/4 cup of vegetable broth and the ground beef.
• Cook for 5 minutes. Drain the meat with a strainer and reserve the juices.
• Season the meat with half of the sour cream and 1 teaspoons of pepper. Crumble the feta cheese and add it to the meat.
• Place 3 tablespoons of the meat in each crepe. Fold the edges and roll.
• Place the crepes on a greased pan.
• Sauce: With the reserved juices from meat, complete with the rest of the broth to make 1 cup and bring to a boil.
• Mix the remaining sour cream with the rest of the cayenne pepper, the flour, and add this to the "boiling" broth. Add salt to taste.
• Pour this "sauce" over your crepe rolls and bake at 350ºF for 15-20 minutes.