Cheesesteak Crepe Recipe

Inspired by The Crepery

Time1h

Serves4

Cheddar, mozzarella, bell peppers, red onions, sauteed mushrooms and roast beef

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Ingredients

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Crepe and Filling Ingredients

1 cups 00 bread flour

2 to taste Eggs

1 1/2 cups Milk

1/2 tsp Celtic sea salt

2 tbs Butter

1 cups roast beef, thinly sliced

1 cups Cheddar cheese, shredded

1 cups Mozzarella cheese, shredded

1/2 cups bell pepper, sliced

1/2 cups red onion, sliced

1/2 cups Mushrooms, sliced

Method

Preparation Steps

Prepare the Crepe Batter

In a mixing bowl, whisk together flour, eggs, milk, and salt until smooth. Let it rest for about 30 minutes.

Cook the Crepes

Heat a non-stick skillet over medium heat and melt a little butter. Pour about 1/4 cup of the batter into the skillet and swirl to coat the bottom. Cook for 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat with remaining batter.

Sauté the Vegetables

In a separate pan, heat a tablespoon of butter over medium heat. Add the sliced bell peppers, red onions, and mushrooms. Sauté until they are soft and slightly caramelized, about 5-7 minutes.

Assemble the Crepes

On each crepe, layer roast beef, sautéed vegetables, and sprinkle with cheddar and mozzarella cheese. Fold the crepe over the filling.

Melt the Cheese

Place the filled crepes back on the skillet over low heat, cover, and let cook for a few minutes until the cheese melts.

Serve

Remove the crepes from the skillet, slice in half, and serve warm.