Beef rolled crepe. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crepe. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Seperate beef cubes from the thickened beef juices.
Spread the meat mixture onto the cooked crepes. Pour beef stock over top of crepes. Remove the beef from the refrigerator and remove the plastic wrap. You can have Beef rolled crepe using 10 ingredients and 1 steps. Here is how you cook it.
Ingredients of Beef rolled crepe
- It’s of Beef filling.
- Prepare of Minced meat.
- It’s of Onions.
- It’s of Carrot.
- It’s of Scotch bonnet.
- Prepare of Green pepper.
- You need of Oil.
- It’s of Black pepper.
- It’s cube of Seasoning.
- It’s of Salt.
Wrap the beef in the crepes and then roll up into puff pastry. If two sheets of puff pastry are needed, then connect with egg wash. Once the beef is tightly rolled in the puff pastry use the egg wash to seal the puff pastry closed and cut off any excess dough. At first, to prepare the ground beef filling, put the chopped peppers and the onion in a pan.
Beef rolled crepe instructions
- In a pan, add oil then add onions and sauté. Then add ur minced meat and stir fry until it turns brown. Add your seasoning cube, black pepper, salt and scotch bonnet. Add carrot and keep stir frying. Add little amount of water and stir fry for 5 mins. Then add in green pepper and leave for 2 mins. Turn off heat. Then put filling in crepes and roll..
Add the vegetable oil and a flick of salt and cook by stirring. Add the ground beef and cook until it absorbs the juice. Finally add the chopped parsley and the spices and mix them by stirring and leave it to cool. In a bowl, combine cooked ground beef and eggs. Place a few spoonfuls of the filling in the center of each crepe (forming a log).