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Beef Stroganoff Crepes

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    Posted: 04 May 2013 at 08:57
Sometimes several influences come together, and a light bulb goes off. So it was with this dish.

First and foremost was Rod’s thread about palascinta http://www.foodsoftheworld.activeboards.net/palascinta-crepes_topic3418.html?SID=1986463635dc2b5766ccc43z1fz9z6121527778, the iconic Hungarian crepe.

Among other things, this reminded me of all the wonderful crepe dishes I’ve enjoyed in the past, and how flexible crepes are.

Next came our several threads about barley bread, such as our experiments replicating Mesopotamian bread, http://www.foodsoftheworld.activeboards.net/babylonian-bread_topic3336.html.

Why not, I reasoned, combine the two ideas. Create a crepe dish that uses non-wheat flour, choosing one whose flavor compliments the basic dish?

While I could have used barley for this dish, I decided that buckwheat made more sense.

One word on using non-wheat flours for crepes: In many cases you have to add more liquid, to achieve the proper batter consistency. Best bet is to start with the basic mix, then gradually add more milk. In my case, I had to add about a quarter cup more.

With non-wheat flours (or any whole grain flour), the batter should rest for at least 15 minutes to assure full hydration.

Rod’s batter recipe is about the best I’ve used, so that was the starting point. He did post it on his palascinta thread, but here it is again:

Rod Franklin’s Palascinta Batter

4 large eggs
1 ½ cups whole milk
Pinch salt
1 cup all-purpose flour
1 tbls unsalted butter, melted
1 scant tsp sugar
Butter for pan

In a bowl whisk the eggs, ½ cup of the milk, and salt. Whisk in the flour until it’s very smooth, then add the sugar, butter, and balance of the milk. Whisk to make a smooth, thin batter.

Over low heat, preheat an 8-inch skillet. Butter the hot pan. Add 3 tablespoons of the batter, swirling around if necessary, to make an evenly-thick crepe.

When surface is dry (about a minute), flip the pancake and cook a few seconds more.

Makes 12-14 crepes.

For the filling it’s important that you cut the ingredients small. For instance, while Beef Stroganoff normally is made with large chunks of meat, for the crepes you want to dice it no larger than about ¼ inch.

There are numerous recipes for this retro stew. Here’s the one I use:

Beef Stroganoff

3 cups beef stock
1 large carrot, coarsely chopped
6 sprigs fresh thyme, divided use
1-2 bay leaves
2 ½ lbs well-trimmed chuck roast
Sea salt and black pepper to taste
1 medium onion,
2 tbls brandy
6 tbls butter, divided use
3 tbls olive oil
1 pound mushrooms
3 garlic cloves, mashed
3 tbls sour cream, plus additional for garnish
1 tbls sharp mustard

Heat the stock with the carrot, 3 thyme sprigs, and bay leaf. The longer this steeps the better.

Pat the meat dry and season with salt and pepper.

Melt 3 tablespoons of the butter in a heavy kettle. Working in batches, fry the meat until browned on all sides.   Lower the heat to medium and return all meat to the pot. Add the onions and cook until soft, about 5 minutes. Pour in the brandy and cook until alcohol has burned off, another 5 minutes. Strain the stock and add to the pot. Cook, partially covered, over very low flame, 1 ½-2 hours, until meat is tender.

Meanwhile, in a large skillet over medium heat, melt the remaining butter and the olive oil. Add the mushrooms, garlic, and remaining thyme, and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.

When the meat is done, remove it from the head and fold in the mushrooms, sour cream, and mustard. Adjust seasonings.

To assemble: Lay a crepe on your work surface. Put about 2 tablespoons of the filling on the crepe, arranging it in a line just below the center line, and leaving plenty of room on the edges. The fold like an egg roll: fold the two sides into the middle. Fold the bottom over the filling. Fold once more. Rather than the log-shape of an egg roll you’re striving for a flat envelope shape.

Put each crepe, as filled, seam side down on a sheet pan. Caution: These are not sealed, so it’s important to transfer them carefully, keeping the bottom fold (seam) downwards so the weight of the crepe holds everything in place.

Heat 4 tablespoons butter in a ten-inch skillet. Working in batches, carefully transfer crepes to hot pan, initially setting them seam-side down. Fry until bottom is browned well, carefully flip, and fry until second side is browned. Transfer to a sheet pan and keep warm until all crepes are done.

For service: Place two crepes on a serving plate. Top each with a dollop of sour cream, and sprinkle with chopped parsley or dill.

The possibilities of this approach are endless. Some that come to mind: Chicken Parmesan in a chickpea crepe; Lamb Tajine in millet crepes; Ham & Cheese in peanut crepes. Etc. Basically, any main-dish can be adapted as a crepe filling. Matching the flavors to an appropriate flour just takes it to the next level.
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