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Clearly I am really getting into the international foods.

Steak, Spinach and Mushroom Crepes with Balsamic Glaze | halfbakedharvest.com

Have you guys been watching the Olympics?

So far I have only watched a few runs of the Men’s Half Pipe Snowboard finals and that is only because my family is back it is kind of a big deal around here, seeing as my brothers live and breath snowboarding.

Steak, Spinach and Mushroom Crepes with Balsamic Glaze | halfbakedharvest.com

Ok, but today is all about the food.

No rambling.

Steak, Spinach and Mushroom Crepes with Balsamic Glaze | halfbakedharvest.com

I am having a ton of fun cooking up some international foods.

Today we are doing French.

Steak, Spinach and Mushroom Crepes with Balsamic Glaze | halfbakedharvest.com

I mean, crepes?

Not sure it gets more French than crepes. Crepes are a french classic, but in all honesty (and I think you guys already know this) I make crepes all the time. Like all the time. I think of them as a French tortilla. A delicious French tortilla. French tortillas that can go sweet and savory. So many options.

Steak, Spinach and Mushroom Crepes with Balsamic Glaze | halfbakedharvest.com

I know a lot of people are intimidated by crepes and I am aware that you can buy them at the grocery store these days, but I promise crepes are actually very easy. It takes a few crepes to get into the flow, but practice makes perfect and you get to eat the ones that tear or end up looking funny.

What is not to love about that?

Steak, Spinach and Mushroom Crepes with Balsamic Glaze | halfbakedharvest.com

If you are really not into making the crepes than buy them from the store and if your store is lame and does not carry them, use a tortilla.

But really just make the crepes.  And use the leftover crepes and make ice cream tacos. Ah huh. Do it.

Steak, Spinach and Mushroom Crepes with Balsamic Glaze | halfbakedharvest.com

For the filling, I kept things very simple.

I wanted to let the beef tenderloin’s flavor really shine through and not to over power it with a bunch of different ingredients like I typically do. So I went with a simple and classic combo that I knew would not dissapoint.

Steak, Spinach and Mushroom Crepes with Balsamic Glaze | halfbakedharvest.com

Finish everything off with a drizzle of balsamic glaze and a pat of blue cheese butter.

Kind of fancy, right?

But simple too!

Steak, Spinach and Mushroom Crepes with Balsamic Glaze | halfbakedharvest.com

Steak, Spinach and Mushroom Crepes with Balsamic Glaze.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 25 minutes
Rest/Refrigerate 40 minutes
Total Time 1 hour 20 minutes
Servings: 6 Crepes
Calories Per Serving: 332 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Crepes

Filling

  • 2 ounce beef tenderloin filets or your favorite cut of meat 4 to 6, you can also sub chicken or seafood
  • freshly crack coarse black pepper
  • coarse salt
  • 2 tablespoons butter
  • 1 clove garlic minced or grated
  • 6-12 ounces baby bella mushrooms sliced
  • 6 ounces fresh spinach
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
  • a pinch of fresh nutmeg
  • 2-4 ounces blue cheese crumbled
  • fresh parsley for garnish
  • [blue cheese butter | https://www.halfbakedharvest.com/steak-and-french-fry-salad-with-blue-cheese-butter-poached-eggs/] for serving (optional)

Balsamic Glaze

Instructions

  • To make the crepes. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  • Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
  • To make the balsamic glaze, add the vinegar and brown sugar (if using) to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour the glaze into a bowl or glass to pour, and set aside to cool and thicken.
  • Cook the steak via you're preferred method - I like to grill it or sear the steak on the stove. Heat your grill to medium high. Rub the steaks with 1 tablespoon olive oil, salt and pepper on both sides and grill until your preferred doneness. I like mine about medium-rare, which was about 3-5 minutes per side (this depends on the thickness of your steak). If cooking the steaks on the stove follow the same directions. Remove the steaks and place on a cutting board. Let them rest 10 minutes before slicing against the grain into 1/4 inch strips.
  • Meanwhile heat a medium skillet over medium high heat, add 2 tablespoons butter and toss in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and add the spinach. Season with salt and pepper, to taste. Continue cooking about 5 minutes or until the spinach is beginning to wilt. Add the garlic and cook for about 10 seconds. Add the balsamic vinegar, and simmer until the mushrooms have soaked up all remaining vinegar. Remove from the heat, taste and adjust seasonings if needed.
  • To assemble, layer a crepe flat on a plate and sprinkle on the spinach and mushrooms. Add a few slices of steak and a sprinkle of blue cheese. Fold the crepe up into triangles or little burritos. Drizzle with the balsamic glaze and add a dollop of blue cheese butter if desired. Sprinkle with fresh parsley. YUM.
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Steak, Spinach and Mushroom Crepes with Balsamic Glaze | halfbakedharvest.com

Simple food that looks kind of fancy. Yup, sounds good to me.

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Comments

  3. Your recipes are fantastic. Your food blog is my absolute favourite. I check it almost daily and I try 1-2 of your recipes per week. I have never been disappointed. Can’t wait to make this dish this weekend..what a treat. You are very talented girl! Keep up the great work!

    Reply

    1. Thank you so much, Becca! That means the world to me that you are making my recipes and loving them too!!
      Seriously, thank you!! 🙂

      Reply

  4. Yes and yes to ALL of the above! And now you have me craving steak like nobody’s business. Confession: I didn’t know the Olympics were happening until a few days ago. Suddenly all the Olympics-related Pinterest crafts made sense 🙂

    Reply

  7. These look amazing! I have done crepes, but usually for a dessert instead of a main dish. I think I’ll add this to my list of “need to try”!

    Reply

  10. The balsamic glaze alone looks incredible. I love crepes and enjoy making them but don’t do it nearly often enough (and usually just for blintzes). This recipe is going to change that! (If I leave out the mushrooms and hide the blue cheese, I can even get my husband to eat these!)

    Reply

  11. Loving all your international food! These crepes look amazing and I can only imagine how perfectly the balsamic glaze goes with the steak! pinned. 🙂

    Reply

  14. Spot on, I’m totally intimidated by crepes. But they keep cropping up and something tells me that I’ve got to make them soon. Maybe I’ll just hunker down on a day off and give it a go.
    Keep the international foods coming!

    Reply