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Lamb Crepes

  • Prep 25 min
  • Total 60 min
  • Ingredients 22
  • Servings 4

Ingredients

For the filling:

4
cups lamb fillets cut into cubes
1/2
cup cilantro, chopped
3
garlic cloves, finely chopped
2
tablespoons olive oil
1
lemon
1
pinch turmeric
1
pinch cumin
Salt and pepper to taste

For the crepes:

1
cup Pillsbury BEST® all-purpose flour
2
eggs
1/2
cup water
1/2
cup milk
2
tablespoons melted butter
1
pinch salt

For the sauce:

3
tablespoons butter
1
tablespoon Pillsbury BEST® All Purpose Flour
1
cup hot water
1
cube chicken bouillon
1
tablespoon steak sauce
1/2
cup brandy
1
cup cream
Salt and pepper to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

These lamb crepes go very well with a simple side salad of lettuce, tomato and cucumber.

For me, there's no more elegant food than a dish of crepes. It's perfect to serve at any time of the day, and its versatility allows you to fill them with the ingredients of your preference. In this recipe, the crepes are filled with lamb that's been lightly seasoned with a few simple spices that can always be found in your cupboard. The delicious sauce that goes with it will probably steal the show!

If you have leftover sauce you can refrigerate it and use in on your steak. It’s delicious!

Directions

  • 1 For the filling: Season the lamb with cilantro, garlic, oil, lemon juice, turmeric, cumin, salt and pepper.
  • 2 Cover and refrigerate for at least 1 hour.
  • 3 For the crepes: Mix the flour with the eggs.
  • 4 Little by little, add the water, milk, butter and salt.
  • 5 Stir well until reaching an even consistency.
  • 6 Heat a bit of oil in a non-stick saucepan.
  • 7 Pour in some of the mixture and tilt the pan until you have a thin crepe.
  • 8 Let it brown lightly and remove with the help of a spatula.
  • 9 Repeat the process until the mixture is finished.
  • 10 For the sauce: Melt the butter in a pot. Add the flour, but don't stop stirring, and then add the hot water.
  • 11 Add the cube of chicken bouillon, steak sauce, brandy, cream and pepper.
  • 12 Let boil, but don't stop stirring.
  • 13 Fill the crepes with the lamb and bathe with the sauce.
  • 14 Serve immediately.

For me, there's no more elegant food than a dish of crepes. It's perfect to serve at any time of the day, and its versatility allows you to fill them with the ingredients of your preference. In this recipe, the crepes are filled with lamb that's been lightly seasoned with a few simple spices that can always be found in your cupboard. The delicious sauce that goes with it will probably steal the show!

Rate and Comment

Cristina Duffy Cristina Duffy
September 9, 2015

For me, there's no more elegant food than a dish of crepes. It's perfect to serve at any time of the day, and its versatility allows you to fill them with the ingredients of your preference. In this recipe, the crepes are filled with lamb that's been lightly seasoned with a few simple spices that can always be found in your cupboard. The delicious sauce that goes with it will probably steal the show!