Maslenitsa | Crepe Week, Day 4 | U-snooze U-loose Crepes
This winter, I make and serve an obscene amount of crepes — can’t get tired of them!
A batch of 24 crepes (see a link to my favorite crepes recipe in Recipe Notes) provides 3-4 days of different breakfasts and lunches for two every week. Make crepes in advance, keep them covered with plastic wrap in a refrigerator, and quickly serve an endless variety of foods! With a pile of crepes and two more simple ingredients like ground meat and BBQ sauce, you can make a quick, attractive, and filling appetizer for unexpected (or expected) friends. Serve it in individual ramekins or a large baking dish — easy to grab bite-size rolls will be gone in no time! Thus the name.
This recipe/cooking idea was a result of an accidental experiment. After making another dish, I ended up with about 4 tablespoons of leftover raw ground meat, a nice fatty mix of beef and lamb. The oven was hot, and the crepes were calling to be used. A perfect no-fuss hot appetizer was born!
Let’s Cook Together! Day 4
Choose your favorite ground meat/poultry/seafood and your favorite BBQ sauce — whatever you prefer or have in your refrigerator. Make sure to add fat or/and heavy whipping cream — whatever fits your choice of proteins — to any lean stuffing.
U-snooze U-loose Crepes
Ingredients
- 2 each crepes
- 4 tbsp ground meat raw beef and lamb or to your taste
- 1 tbsp bbq sauce
- 1/4 tsp kosher salt adjust to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Preheat oven 400F. Seasoned ground meat and mix it with 1 tbsp of bbq sauce.
- Thinly spread 2 tbsp on each crepe, roll, cut to 6 pieces, and placed them vertically into a ramekin or baking dish. To be fancy, arrange all the ends in the center.
- Bake for 15 minutes and broiled for 1 minute to crips the tops. Serve hot ot warm.
Notes
