Recipe: Beef-Vegetable Crepes with Bisquick Crepes (1977)

BEEF-VEGETABLE CREPES

Bisquick Crepes (recipe follows)
1 1/4 pounds ground beef
2 tablespoons vegetable oil
2 cups chopped eggplant
2 cups chopped zucchini
1 clove garlic, minced
1 1/4 teaspoons salt
1 1/4 teaspoons dried basil leaves
1 teaspoon beef bouillon
3/4 cup water
1 tablespoon cornstarch
1 cup cherry tomato halves
1 cup dairy sour cream
2 teaspoons milk

Prepare Crepes.

Cook and stir ground beef in 10-inch skillet until brown. Remove beef: drain fat from skillet.

Heat oil in same skillet until hot. Add eggplant, zucchini and garlic: cook and stir until vegetables are tender, about 5 minutes. Stir in beef, salt, basil and bouillon.

Blend water and cornstarch: stir into beef mixture. Cook. stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in tomatoes. Spoon about 1/3 cup beef mixture on each warm crepe: fold in half.

Heat sour cream and milk over low heat, stirring until warm. Spoon over crepes: sprinkle with paprika

Makes 6 servings

Bisquick Crepes
(Makes bout 12 crepes)

1 cup Bisquick baking mix
2 eggs
3/4 cup milk

Lightly grease 6- or 7-inch skillet; heat until hot. Beat Bisquick baking mix, eggs and milk with hand beater until smooth.

For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes, placing paper towel between them. Keep crepes covered to prevent them from drying out.

TO MAKE CREPES AHEAD:
Crepes can be frozen for up to 3 months. Stack cool unfilled crepes with waxed paper between. Wrap in aluminum foil or place in airtight plastic bag; label and freeze. Thaw at room temperature about 1 hour or in refrigerator 6 to 8 hours.

Source:
Magazine insert: Bisquick Fresh Summertime Recipes, General Mills, 1977