Steak, Spinach, and Mushroom Crepes with Balsamic Glaze

There is a tasty balsamic glaze on top of these tasty crepes that are filled with tender steak, sauted mushrooms, fresh spinach, and melted mozzarella cheese. What a great choice for brunch or dinner!

Ingredients:

• 2 cups all-purpose flour
• 2 cups milk
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 8 ounces thinly sliced steak
• 1 cup fresh spinach leaves
• 1 cup sliced mushrooms
• 1/2 cup shredded mozzarella cheese
• 1/4 cup balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

In a blender, combine flour, milk, eggs, salt, and melted butter

Blend until smooth

Let the crepe batter rest for 20 minutes

While the batter is resting, season the steak with salt and pepper

In a skillet, heat 1 tablespoon of olive oil over medium-high heat

Cook the steak slices to your desired level of doneness

Set aside

In the same skillet, add another tablespoon of olive oil and saut the sliced mushrooms until they are tender and browned

Remove from the skillet and set aside

In the same skillet, add the fresh spinach and cook until wilted

Remove from the skillet and set aside

Heat a non-stick skillet over medium heat and lightly grease it with some butter or oil

Pour a small amount of crepe batter into the skillet, swirling it to coat the bottom evenly

Cook for about 1-2 minutes until the edges start to lift

Flip the crepe and cook for another 1-2 minutes

Repeat with the remaining batter to make 8 crepes

To assemble the crepes, place a few spinach leaves, sliced steak, sauted mushrooms, and shredded mozzarella cheese on each crepe

Fold the crepe in half and then in half again to form a triangle

Return the filled crepes to the skillet and cook for 1-2 minutes on each side until the cheese is melted and the crepes are heated through

Drizzle each crepe with balsamic glaze before serving

Enjoy your delicious Steak, Spinach, and Mushroom Crepes with Balsamic Glaze!