June 21, 2011

Meatball Crepes ala Austin

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Have you ever heard of Meatball Crepes?  I know I hadn't .... until I arrived at my brother's home and my nephew said he would make them for our dinner one night while I was visiting.  He had taken a class on a cruise they went on last year and learned how to flip the crepe in the pan.  :)  I was definitely game on for his cooking one night.  I was thinking "how cool, I've cooked with my brother in the kitchen, and now I get to cook with my nephew!"  What fun we had too!  We had a few crepes hit the floor and the laugh that gave my mother was priceless!  


I think I never took so many photos of one thing in my life - or maybe my mom took more than I did!  I know we were really having a lot of fun and were excited that Austin wanted to cook!  Below is a progression of his making the meatballs and crepes.


Once all the crepes were made and it was time to assemble, I had Austin assemble his plate for me to photograph.  He did a pretty darn good job with the presentation too!  

Now, how did they taste?  Excellent!  He did a great job all around and I actually tried something I had never heard of and now am excited to share it with you!  

Stay tuned for the dessert crepes - they required a little more help from me, but they turned out awesome too!


Meatball and Tomato Sauce Filling (for crepes)
Printable Recipe

1 lb ground beef
1/2 onion, finely chopped
3 garlic cloves, minced
1/4 cup chopped herbs, (basil, oregano, parsley) - we used dried and went with 1 tsp basil, 1 tsp oregano, and 1 tbsp parsley)
1/4 cup breadcrumbs (we kind of forgot this in the mixture!)
1 large egg
1 cup mozzarella cheese
1 jar of your favorite tomato pasta sauce

Preheat oven to 355 degrees.  In large bowl, mix together beef, onion, garlic, herbs, breadcrumbs, and egg until combined.  Add a generous pinch of salt and pepper.

Using an ice cream scoop, portion out the meatballs into round balls.  Bake meatballs until cooked through (15-20 minutes).

Place two meatballs in a line down the middle of the crepe (see recipe below), drizzle a little pasta sauce on top of the meatballs, roll the crepe and top with more mozzarella cheese and sauce.

Savory Crepe Dough


3/4 cup cornmeal
1/4 cup flour
3 large eggs
1 cup milk
salt and pepper

Mix dry ingredients.  Combine wet and dry ingredients in a food processor until smooth.  (we did this the old fashioned way - by hand with a whisk!).

Spray small non stick pan with cooking spray.  Pour enough batter to make a thin layer when the pan is swirled.  Cook for  minute on each side, or until golden brown.  Put on a plate to cool until they are ready to be filled.

8 comments:

  1. I've never had crapes with meat before. What a great idea, and that looks amazing.

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  2. Nice job Austin these look fabulous Shelby! Delcious!

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  3. Who needs pasta when you can just have crepes, especially when someone else makes them! Great photos!

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  4. What an interesting take on a savory crepe. Sounds delicious!

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  5. These were fabulous, We made them with Turkey, with rosemary and sage and I fried garlic slices. YUM! Great idea and I loved your cook.

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  6. Ooo meat crepes?!? I've seen breakfast crepes that were savory, but never meatballs. Very cool! I bet these are delicious.

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  7. that sounds so yummy! I think my mom has a savory crepe recipe too...I'll have to dig it up

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  8. Whoop whoop and cooking with kids (even big kids) is my favorite thing to do! Just love the idea of these... EXCELLENT post!

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