June 21, 2011

Meatball Crepes ala Austin

Thank you for visiting! If you like this post, please don't forget to stumble :)

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.


shar said...

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

Pegasuslegend said...

Nice job Austin these look fabulous Shelby! Delcious!

Katrina said...

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

Fallon said...

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

The Germain Family said...

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.

Mads said...

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

Kirstin said...

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

Inspired by eRecipeCards said...

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

Carla December Ryan-Lamb said...

This. Turned. Out. Awesome.

I served it with a dollop of sour cream, sliced scallions, and a side of creamy herbed mash. A family hit!!!!

Thank you:)

Related Posts Plugin for WordPress, Blogger...


Follow on Bloglovin
Powered by Feastie

Search This Blog