Steak, Spinach and Mushroom Crepes with Balsamic Glaze.
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Half Baked Harvest · by Tieghan Gerard★ 4.6 (14)

Steak, Spinach and Mushroom Crepes with Balsamic Glaze.

NUTRITION · PER SERVING80M COOK
CAL 23%·PRO 50%
CARBS 28G24% OF CAL
5G FIBER15G OTHER8G TOTAL SUGAR
FAT 29G57% OF CAL
14G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender crepes filled with grilled steak, sautéed mushrooms, and spinach, dressed with balsamic glaze and blue cheese. Fancy yet achievable, great for entertaining.

mainfrenchbeef
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Nutrition & ingredients

Ingredients

serves 6
  • 2 large eggs
  • 3/4 cup milk (I use 2%)
  • 1 cup white whole wheat flour or whole wheat pastry flour (or all purpose flour)
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 2 ounce beef tenderloin filets or your favorite cut of meat (4 to 6, you can also sub chicken or seafood)
  • freshly crack coarse black pepper
  • coarse salt
  • 2 tablespoons butter
  • 1 clove garlic minced or grated
  • 6-12 ounces baby bella mushrooms (sliced)
  • 6 ounces fresh spinach
  • 2 tablespoons balsamic vinegar
  • salt and pepper (to taste)
  • a pinch of fresh nutmeg
  • 2-4 ounces blue cheese (crumbled)
  • fresh parsley (for garnish)
  • [blue cheese butter | https://www.halfbakedharvest.com/steak-and-french-fry-salad-with-blue-cheese-butter-poached-eggs/]
  • 1/2 cup balsamic vinegar
  • 1 teaspoon brown sugar (optional)
PREP
15M
SODIUM
892MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.