Main dishes
Beef Stroganoff Crepes with Mushrooms
Thin crepes filled with strips of beef and mushrooms in a creamy Stroganoff-style sauce, ready in just over an hour.
- Total time
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Fusion
Ingredients
For the crepes
For the filling and sauce
To serve
Method
Mix the dry ingredients
Mix the flour, sugar and salt.
Make the batter
Beat the eggs, add the milk and melted butter, and combine with the dry ingredients until you have a lump-free batter.
Cook the crepes
Cook thin crepes, 1 to 2 minutes per side, in a lightly greased pan, and set them aside.
Saute the onion and garlic
Melt the butter for the filling and saute the onion and garlic.
Brown the beef
Add the beef and brown it for 3 to 4 minutes; add the mushrooms and cook until tender.
Add the flour
Sprinkle in the flour and stir for a minute so it blends in without lumps.
Make the sauce
Add the broth little by little, stirring, and cook until the sauce thickens.
Add the cream
Stir in the cream and cook a few minutes over low heat, without letting it boil hard.
Fill and serve
Season with salt and pepper, fill or top the crepes, and finish with parsley.
The step photos are illustrative.
Notes
Tips
- Let the batter rest for 30 minutes before cooking the crepes: they turn out thinner and flip with fewer tears.
- Cut the beef into thin strips and brown it in batches: if the pan is crowded, the meat releases water and steams instead of browning.
- The first crepe usually comes out worse; use it to adjust the heat and the amount of fat in the pan.
Substitutions
- Heavy cream: creme fraiche or sour cream.
- Beef broth: chicken or vegetable broth.
Storage
Store the crepes and the filling separately in the fridge for up to 3 days. Reheat the filling over low heat and add a little broth if it thickens too much.
Source
Nutrition facts
1 filled crepe (about 300 g)
- Protein
- 46 g
- Carbohydrates
- 39 g
- Fat
- 36 g
- Saturated fat
- 20 g
- Fiber
- 2 g
Estimate calculated from raw ingredients, divided by servings. It does not replace advice from a nutrition professional.
Reference source: USDA FoodData Central (SR Legacy)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This dish combines two classics from different culinary traditions: the French crepe and Russian-born Stroganoff sauce, made with beef strips, mushrooms and a creamy base. Together they make thin crepes wrapped around a juicy, well-seasoned filling, perfect as a weeknight main course or to impress at dinner. The secret is browning the beef well in batches, without crowding the pan, and adding the cream over low heat so the sauce turns silky without splitting. Serve hot, freshly assembled, with fresh parsley on top.
Frequently asked questions
Can I make the crepes ahead of time?
Yes, you can cook them up to a day ahead and store them stacked with paper between each one, covered, in the fridge. Reheat the filling separately before assembling.
Can I substitute the cream with something else?
You can use creme fraiche or plain unsweetened yogurt, although the sauce will be a little less rich.
Can I freeze the beef and mushroom filling?
Yes, the filling freezes well for up to 2 months in an airtight container. It's best to cook the crepes fresh, since they lose texture when frozen.
