NomEatNom - Beef Burgundy Buckwheat Crêpes

As some of you may know, the hubs and I first started off in a long distance relationship.

This was no fun. No fun at all.

In fact, it was miserable enough that it actually spurred me to give up the gorgeous Appalachian Mountains in the Shenandoah Valley of Virginia and move to flatter than flat Texas.

Yep, that’s love, baby.

At any rate, when we were dating and he came to visit me in Virginia for the first time, the premier dish I made for him was beef burgundy.

Now, I’ve already mentioned the sentimental attachment we have with crêpes.

So, when I decided to make homemade buckwheat crêpes for the first time, I had the sudden inspiration to combine two wonderful memories and fill the delicious orbs of goodness with beef burgundy!

Beef Burgundy Buckwheat Crêpes
(Serves 4)

Ingredients:

1 and 3/4 lbs. London broil (or cut of your choice)
Extra virgin olive oil
3 tsp salt-free, all-purpose seasoning
Cabernet Sauvignon
2 cloves fresh garlic, peeled and finely chopped
1 large red onion, coarsely chopped
2 cups peeled, chopped carrots
8 oz. mushrooms, sliced
3 to 4 full sprigs fresh rosemary
4 tsp dried thyme
Pinch of red pepper
Sea salt, according to taste
1 batch of buckwheat crêpes

Rinse the meat and cut it into four pieces. In a large zip-top bag, or dish, combine the wine, all-purpose seasoning, and about two T olive oil. Place the beef in the bag, or dish, and marinate in the refrigerator for several hours.

Remove the beef from the marinade and cut it into bite-sized pieces.

Heat one T of olive oil in a wok, or large skillet. Add the garlic and onions to the skillet. When the garlic has lightly browned, add the beef to the skillet. Pour about two T of wine into the skillet. Sauté until the beef is lightly browned.

Add the carrots, mushrooms, and seasonings to the skillet. Add another T of olive oil, if needed. Continue to sauté until the vegetables are tender.

Fill each crêpe with some of the beef mixture. Drizzle the top of each crêpe with the leftover juices from the pan.

Put on some French music.

Pour a glass (or two!…or more!) of wine.

Pretend you are in Brittany.

Nom away!