Rivera

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Steak Stuffed Crepes with Mushrooms and Blue Cheese

Thanks! It may be a bug. I've tried copying and pasting the image and also using the image icon to select the file. It uploads the image to a stacker news webpage, but the new webpage it creates doesn't end in an extension like .jpg, so it isn't loading. @k00b

I kept trying to post it, but it isn't working.

### Ingredients:
- **For the Crepes:**
  - 1 cup all-purpose flour
  - 2 large eggs
  - 1 1/4 cups milk
  - Pinch of salt
  - 2 tablespoons melted butter, for the batter and to grease the pan

- **For the Steak and Filling:**
  - 2 medium-sized steaks (such as sirloin or ribeye), about 6 ounces each
  - 1 cup sliced mushrooms
  - 1/2 cup crumbled blue cheese
  - 1/4 cup finely chopped onions
  - 1 clove garlic, minced
  - 1 tablespoon olive oil
  - Salt and pepper to taste
  - Fresh thyme or rosemary (optional)

### Equipment Needed:
- Non-stick skillet or crepe pan
- Mixing bowl
- Whisk
- Spatula

### Instructions:

#### 1. Prepare the Crepe Batter:
   - In a mixing bowl, whisk together flour, eggs, milk, and a pinch of salt until smooth. Let the batter rest for at least 30 minutes to allow the flour to absorb the liquid, which makes the crepes tender.

#### 2. Cook the Crepes:
   - Heat a non-stick skillet or crepe pan over medium heat. Brush lightly with melted butter.
   - Pour about 1/4 cup of batter into the center of the skillet, tilting the pan to spread the batter evenly. Cook until the edges lift from the pan, flip, and cook the other side until golden. Set aside on a warm plate.

#### 3. Prepare the Steak:
   - Season the steaks with salt and pepper.
   - Heat olive oil in a skillet over high heat. Add the steaks and sear each side for about 3-4 minutes for medium-rare, or adjust according to thickness and desired doneness.
   - Remove the steaks from the skillet, let them rest for a few minutes, then slice thinly.

#### 4. Saute the Filling:
   - In the same skillet, reduce heat to medium. Add onions and garlic, sautéing until translucent.
   - Add mushrooms and cook until they are golden and tender.
   - Mix in a little fresh thyme or rosemary if using.

#### 5. Assemble the Crepes:
   - Lay out the crepes on a flat surface. Down the center of each crepe, lay out slices of steak, sautéed mushrooms, and onions.
   - Sprinkle with crumbled blue cheese.
   - Fold the crepes over the filling, tucking in the ends.

#### 6. Serve:
   - Serve the crepes warm, possibly with a side of green salad dressed lightly with vinaigrette or steamed vegetables.

![](https://m.stacker.news/29814)

This morning we'll be making Breakfast Crepes with Spinach and Feta!

![image](https://m.stacker.news/29594)

### Ingredients:
- **For the Crepes:**
  - 1 cup all-purpose flour
  - 2 eggs
  - 1/2 cup milk
  - 1/2 cup water
  - 1/4 teaspoon salt
  - 2 tablespoons melted butter

- **For the Filling:**
  - 1 tablespoon olive oil
  - 2 cups fresh spinach
  - 1/2 cup crumbled feta cheese
  - 4 eggs (for sunny side up)
  - Salt and pepper to taste
  - Optional: chopped fresh herbs (such as parsley or chives)

### Equipment Needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Spatula

### Instructions:

#### 1. Make the Crepe Batter:
   - In a large mixing bowl, combine the flour and eggs.
   - Gradually add in the milk and water, stirring to combine.
   - Add the salt and melted butter, and beat until smooth.

#### 2. Cook the Crepes:
   - Heat a lightly oiled non-stick skillet over medium-high heat.
   - Pour or scoop the batter onto the skillet, using approximately 1/4 cup for each crepe.
   - Tilt the pan with a circular motion so that the batter coats the surface evenly.
   - Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside and keep warm.

#### 3. Prepare the Filling:
   - Heat olive oil in a skillet over medium heat.
   - Add spinach and sauté until wilted.
   - Season with salt and pepper.

#### 4. Cook the Sunny-Side-Up Eggs:
   - In the same skillet, crack the eggs one by one, being careful not to break the yolks.
   - Cook on low heat until the whites are firm and the yolks are just set but still runny.

#### 5. Assemble the Crepes:
   - Place a crepe on a plate.
   - Spoon some sautéed spinach and sprinkle feta over half of the crepe.
   - Carefully place a sunny-side-up egg on top of the spinach.
   - Fold the crepe over and garnish with fresh herbs if using.

#### 6. Serve:
   - Serve hot with additional toppings if desired, such as a drizzle of hollandaise sauce or a sprinkle of paprika.

### Nutritional Chart:

| Component       | Calories | Protein | Carbs | Fats |
|-----------------|----------|---------|-------|------|
| Flour           | 455      | 13g     | 95g   | 1.2g |
| Eggs            | 312      | 28g     | 2g    | 21g  |
| Milk            | 61       | 3.2g    | 4.5g  | 3.3g |
| Spinach         | 14       | 1.7g    | 2.2g  | 0.2g |
| Feta Cheese     | 198      | 8g      | 2.5g  | 16g  |
| **Total**       | **1040** | **54g** | **106g** | **41.7g** |

Making Breakfast Crepes with Spinach and Feta

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Bitcoin Whitepaper in Markdown

@Rivera's bio

Still in high school, but dedicated to creating educational tools for Bitcoin.

I'm working on my first website. Let me know if you have any ideas or want to help! 