Beef Burgundy Crepes for valentines day dinner

Valentines day dinner:

Beef Burgundy crepes with orange-glazed carrots, arugula salad, and nutella-raspberry crepes for dessert.

I didn't have any bacon or olive oil - so I made the beef burgundy with no bacon, some canola oil, and a cup of cheap wine. It was still pretty good - though it would be much better if I made it with some care. Overall this was pretty easy and worked well enough to make again.

For the carrots - I boiled (in salted water with a pinch of sugar) some baby carrots for about 5 minutes (this was too long) and used a sauce of:

Simmer until reduced: 1.5 T melted butter, zest and juice from about half an orange, 1t lemon juice -
Add about a T 50/50 flour water mix - stirred smooth to thicken the sauce.

I sort of drizzled the sauce over the carrots - and it didn't look great - next time I will try tossing the carrots in the sauce - but it tasted good.

To garnish the beef burgundy crepes, I spooned some of the burgundy sauce over the rolled crepes, and them mixed about 2T sour cream with 1.5ish t water (to thin it) and spooned this on over the sauced crepe - this worked well, looked good, and tasted good.

The dessert crepes were simple - reheat pans - toss in a crepe, add a stripe of nutella and some raspberries, fold, plate with some ice cream, add a few more rasberries, sprinkle with powdered sugar (through a strainer)

Here is the Crepe Recipe I used:

1 scant C flour
2 eggs
1 C milk
2 T butter - melted and cooled
salt

Sift flour into a bowl
add eggs and 3 or 5 T of the milk - stir to combine
add the rest of the milk and stir to make a thin batter
add the butter, salt to taste, and whisk for several minutes

brush some oil in a crepe pan (I used 2 10' saute pans - 1 non-stick, one stick) and heat. Add 3T batter and tip to coat pan - cook about 3 min. on one and 1 min on the other

Here is a Beef Burgundy recipe from recipezaar. I haven't tried it yet - but I used it to figure out what ingrediants to get.

3	slices bacon, diced
1	lb boneless beef stew meat, cut into 1 inch pieces
2	garlic cloves, minced
1/2	teaspoon salt
1/4	teaspoon fresh ground pepper
12	ounces mushrooms, halved
1 (14	ounce) can beef broth
1 1/2	cups dry red wine, such as cabernet sauvignon
10	ounces small white pearl onions, peeled (about 24)
1 1/2	teaspoons dried thyme or 1 sprig fresh thyme
1/4	cup flour
1/4	cup water

Not the one? See other Beef Burgundy Recipes

• Stews
  
  
• Pressure Cooker Stews
  
  
• French Stews
  
  
• Beef Stews
  
  
• Reduced Carbohydrates Stews
  
  

1. Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
2. Transfer bacon with slotted spoon to a medium bowl; set aside.
3. Brown meat with garlic, transferring it to a plate.
4. Sprinkle evenly with salt and pepper.
5. Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
6. Transfer mushrooms to bowl with bacon.
7. Set aside.
8. Return meat with any juices to pan; add onions, broth, wine, and thyme.
9. Bring to a boil; reduce heat to low.
10. Cover; simmer 1 hour.
11. Combine flour and water, mixing until smooth.
12. Stir into meat mixture.
13. Stir in reserved mushroom mixture.
14. Bring to a boil; reduce heat.
15. Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
16. Remove thyme sprig if fresh thyme was used.
17. Serve over noodles, rice or potatoes, if desired.