Last minute #EasterBrunch recipe for ya! Steak and Mushroom Crepe Rollups with an easy food processor hollandaise.
Makes 6-7 large rollups, or 12-13 smaller ones
Ingredients
For the Crepes
1 1/2 cups all purpose flour
2 eggs
1 1/4 cup milk
1 tbs sugar
1/2 tsp vanilla extract
A pinch of salt
Butter for cooking
For the Filling
1 strip loin steak
Salt and pepper
1 tbs butter
1 tbs olive oil
2 cloves garlic, minced
2 cups mushroom (any kind), sliced
12-14 pieces of asparagus, bottoms trimmed off
For the Hollandaise
1 egg yolk
1 tbs fresh lemon juice
A pinch of salt
A pinch of cayenne
1/4 cup salted butter, melted
Directions
1. Combine all the ingredients for the crepes except for the butter in a mixing bowl. Whisk well to fully combine. The batter should be runny. If it doesn’t drip in a stream off of your whisk, add more milk, 1 tbs at a time, until runny.
2. In a frying pan, melt about 1 tsp of butter over medium low heat. Once it starts sizzling, pour one scant ladle full of batter into the pan. Swirl the pan to coat the whole thing with batter. Cook for 2-3 mins on one side, then flip and cook another 2 mins of the other side. Repeat until all of the batter is done. This will yield 6-7 large crepes, or 12-13 smaller ones. Set aside all prepared crepes.
3. Liberally season both sides of the steak with just under half a tbs each of salt and pepper. Turn the heat up to medium high and add half of the olive oil and 1/2 tbs butter to the pan. Once the pan starts smoking, add the steak. Sear it on the first side for 3 minutes until a dark crust develops, then turn and sear on the other side for another 2 minutes. Remove from the pan and let it rest for at least 5 minutes. This cooking time will yield a medium rare steak.
4. Add the remaining olive oil and 1/2 tbs butter to the pan and add the mushrooms, garlic, and asparagus. Sauté for 3 minutes then remove the asparagus from the pan.
5. Turn the heat down to low then add the cream to the mushrooms. Simmer until the liquid thickens, 2-3 minutes, then remove from heat.
6. In a small bowl, whisk the eggs with a pinch of salt and pepper.
7. Once the steak has rested, slice it into very thin slices.
8. In your pan, turn the heat to medium low. Place a crepe on the pan, then pour a little bit of the egg all over the base. On one end, spoon on a little bit of the mushroom cream, 3-4 pieces of steak, and 2 pieces of asparagus. Let it sit for 1-2 minutes, then begin to roll it up starting with the filling side. The egg will act as a glue to seal the crepe together. Cook for about 30 seconds to 1 minute on sealed end, turning in intervals until the egg is fully cooked. Remove from pan and repeat with remaining crepes and filling.
9. To make the hollandaise, put the egg yolk, lemon juice, salt and cayenne in a food processor. Pulse to fully combine, then stream in the butter, about 1 tbs at a time, mixing well after each addition until all the butter has been added. Taste for salt.
10. To serve, drizzle the hollandaise evenly over the crepes and sprinkle with a little sea salt. Serve immediately.
