halfbakedharvest4.6
Steak, Spinach and Mushroom Crepes with Balsamic Glaze.
Kind of fancy but totally tasty and simple
👥 6 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●food processor
- ●whisk
- ●pan
- ●cutting board
- ●bowl
- ●stove
- ●skillet
📝 Preparation Steps
1
To make the crepes. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about ⏱️ 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for ⏱️ 30 seconds or until well combined. Place the crepe batter in the refrigerator for about ⏱️ 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to ⏱️ 48 hours.
butter2 tablespoons[blue cheese butter | https://www.halfbakedharvest.com/steak-and-french-fry-salad-with-blue-cheese-butter-poached-eggs/]
2
Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for ⏱️ 30 seconds and flip. Cook for another ⏱️ 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
butter2 tablespoons[blue cheese butter | https://www.halfbakedharvest.com/steak-and-french-fry-salad-with-blue-cheese-butter-poached-eggs/]
3
To make the balsamic glaze, add the vinegar and brown sugar (if using) to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for ⏱️ 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour the glaze into a bowl or glass to pour, and set aside to cool and thicken.
brown sugar (optional)1 teaspoon
4
Cook the steak via you're preferred method - I like to grill it or sear the steak on the stove. Heat your grill to medium high. Rub the steaks with 1 tablespoon olive oil, salt and pepper on both sides and grill until your preferred doneness. I like mine about medium-rare, which was about ⏱️ 3-5 minutes per side (this depends on the thickness of your steak). If cooking the steaks on the stove follow the same directions. Remove the steaks and place on a cutting board. Let them rest ⏱️ 10 minutes before slicing against the grain into 1/4 inch strips.
salt and pepper (to taste)
5
Meanwhile heat a medium skillet over medium high heat, add 2 tablespoons butter and toss in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about ⏱️ 2 minutes. When the bottoms are caramelized, toss them once and add the spinach. Season with salt and pepper, to taste. Continue cooking about ⏱️ 5 minutes or until the spinach is beginning to wilt. Add the garlic and cook for about ⏱️ 10 seconds. Add the balsamic vinegar, and simmer until the mushrooms have soaked up all remaining vinegar. Remove from the heat, taste and adjust seasonings if needed.
butter2 tablespoons[blue cheese butter | https://www.halfbakedharvest.com/steak-and-french-fry-salad-with-blue-cheese-butter-poached-eggs/]fresh spinach6 ouncessalt and pepper (to taste)balsamic vinegar2 tablespoonscup balsamic vinegar1/2
6
To assemble, layer a crepe flat on a plate and sprinkle on the spinach and mushrooms. Add a few slices of steak and a sprinkle of blue cheese. Fold the crepe up into triangles or little burritos. Drizzle with the balsamic glaze and add a dollop of blue cheese butter if desired. Sprinkle with fresh parsley. YUM.
fresh spinach6 ouncesbutter2 tablespoons[blue cheese butter | https://www.halfbakedharvest.com/steak-and-french-fry-salad-with-blue-cheese-butter-poached-eggs/]fresh parsley (for garnish)
Nutrition Facts
calories
332 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
2 g
sugar Content
6 g
sodium Content
464 mg
protein Content
11 g
cholesterol Content
97 mg
carbohydrate Content
23 g
saturated Fat Content
9 g
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