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Bleenie Crepes

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This recipe requires a significant amount of time to cook and assemble. Do not attempt to make this recipe on a busy weeknight, as doing so could result in frustration, disappointment, and a late night take-out order. Plan accordingly!

Nonna's Italian Seasoning

  • Ton of salt
  • Half ton of pepper
  • Shake or two of:
    • Allspice
    • Cloves
    • Nutmeg
    • Oregano
  • Accidently too much basil

In a small bowl, combine a few shakes of allspice, cloves, nutmeg, oregano, and sweet basil. Add salt and pepper to taste and mix well.

Store in an airtight container.

INGREDIENTS

For Crepes:

  • 4 cups flour
  • 3 teaspoons salt
  • 4 eggs
  • 3-1/2 cups milk
  • 3 cups water

For Meat Filling:

  • 4 pounds sirloin tip roast
  • Nonna’s Italian seasoning
  • Salt and pepper, to taste
  • 1/2 cup water
  • 1 onion, finely chopped
  • 2 tablespoons olive oil

For Cheese Filling:

  • 1 (14-ounce) carton dry cottage cheese or farmer's cheese
  • 2 egg yolks
  • 1 heaping tablespoon dry chives
  • Salt and pepper, to taste

INSTRUCTIONS

For Crepes:

  1. Combine flour, salt, eggs, and milk in a large bowl. Beat well with a mixer, until lumps are gone. Add water gradually, until the batter is the consistency of heavy cream. Do not add too much water! The batter needs to be just right, not too thick and not too thin.
  2. Heat a pan, brush with oil. Using a ladle, pour some batter onto the hot pan. Cook until it starts to brown lightly. Flip over and cook until second side is lightly browned.
  3. Repeat process until batter is gone.

For Meat Filling:

  1. Preheat oven to 425°F. Rub roast with Italian seasonings and/or salt and pepper. 
  2. Place a rack inside a large roasting pan. Place seasoned roast on top of rack. Add enough water to cover bottom of pan. 
  3. Roast meat in preheated oven until medium rare, or an internal thermometer reads 135°F, basting with pan juices as necessary to keep meat moist and well-seasoned.
  4. Let roast rest at room temperature until cool enough to handle.
  5. Cut into small enough pieces to put through a meat grinder. Grind roast and set aside.
  6. In a large skillet, heat the olive oil over medium-high heat. Add onion, stirring occasionally, until onions start to turn translucent. Add ground roast, 1 to 2 teaspoons of salt, and the water. Reduce heat to low, cover and cook, stirring occasionally, until meat is no longer red and is heated through. 
  7. Remove from heat and set aside until ready to fill crepes.

For Cheese Filling:

Combine all ingredients in a large mixing bowl and mix well.

To Finish:

  1. Fill crepes with desired filling. 
  2. Melt 1 tablespoon butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Add bleenies, a few at a time, and fry until golden brown.

OR

  1. Brush a large sheet pan with olive oil.
  2. Line pan with filled bleenies and brush tops with melted butter.
  3. Air fry at 400°D until crisp.