Pepper Steaks in Crepes
Elevate your dinner table with these indulgent Pepper Steaks in Crepes, a gourmet fusion of savory sirloin steak, creamy Parmesan sauce, and delicate homemade crepes. This recipe pairs perfectly seared, pepper-crusted steak strips with a velvety garlic cream sauce, all wrapped in light, airy crepes for an elegant presentation that will wow any crowd. Each crepe is packed with rich flavors and finished with a sprinkle of fresh parsley for a touch of brightness. Perfect for a special occasion or an impressive weeknight meal, this dish is as satisfying as it is elegant. With simple ingredients and easy-to-follow instructions, you can create a restaurant-quality meal at home in under an hour.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoons Salt
- 1 pound Sirloin steak
- 1 tablespoon Black pepper (freshly ground)
- 2 tablespoons Vegetable oil
- 2 cloves Garlic (minced)
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Butter (for sautéing)
Instructions
In a mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth to create the crepe batter. Let the batter rest for 15 minutes.
While the batter rests, season the sirloin steak generously with freshly ground black pepper on all sides. Press the pepper into the steak to ensure it sticks.
Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil, then sear the steak on all sides until golden brown, about 2-3 minutes per side. Reduce heat to medium and cook to desired doneness. Remove from heat, let the steak rest for 5 minutes, then slice into thin strips.
While the steak rests, prepare the sauce. In a small saucepan, heat the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute. Stir in the heavy cream and bring it to a gentle simmer.
Whisk in the grated Parmesan cheese until melted and smooth. Season with a pinch of salt, if needed. Remove sauce from heat and set aside.
Return to the crepe batter. Heat a non-stick skillet or crepe pan over medium heat and lightly grease with a teaspoon of vegetable oil. Pour 1/4 cup of batter into the skillet and swirl to evenly coat the bottom. Cook for 1-2 minutes until the edges lift slightly, then flip and cook the other side for another minute. Repeat until all the batter is used.
Assemble the pepper steak crepes by placing a few slices of steak in the center of each crepe. Drizzle a spoonful of the cream sauce over the steak and sprinkle with fresh parsley. Fold the crepe into quarters or roll it up to enclose the filling.
Serve the crepes warm, drizzled with additional sauce and garnished with parsley if desired.
Nutrition Facts
Calories |
3547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.6 g | 311% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 19.4 g | ||
| Cholesterol | 1195 mg | 398% | |
| Sodium | 4364 mg | 190% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 12.4 g | ||
| Protein | 206.4 g | 413% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1822 mg | 140% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2326 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
