Lido Deck Test Kitchen: Cowboy Crepes on the Range

August 1, 2011 | By | 2 Comments

You just couldn’t escape the buzz surrounding the recent launch of Celebrity’s newest ship, the 122,000-ton, 2,850-passenger Celebrity Silhouette. I figured if I couldn’t be there, I could at least pretend — so I decided to whip something up from one of the line’s newest concept restaurants. Bistro on 5 is a casual alternative eatery specializing in sweet and savory crepes that debuted on Celebrity Solstice in 2008. With its cheery ambience and slim $5 service charge, the creperie (open for breakfast, lunch and dinner) has become a favorite among cruisers (our editor’s included). And who doesn’t like crepes?
Celebrity sent me one of its most popular recipes — the “Cowboy Crepe.” Flank steak, caramelized onions, garlicky spinach and tangy provolone cheese and bacon wrapped in a light and buttery shell? Yes, please!
While this dish definitely required more assembly than complicated cooking techniques, there are several things to note:
  • Celebrity’s recipe simply calls for cooked crepes, but does not include a recipe for said crepes. (I used this one from, which I’ve used with much success in the past.)
  • Celebrity suggests marinating the flank steak for 12 hours, but if just can’t wait that long to try them out (ahem.), I suggest marinating for about 30 minutes in a simple mixture of extra virgin olive oil, fresh lemon juice, lots of kosher salt, freshly ground pepper and some of the fresh thyme called for in the recipe.
  • Keep in mind that you don’t need to assemble the crepe in any particular way — whether you mix all the ingredients together, layer them haphazardly or painstakingly arrange each component, you’re still likely to get a bit of every flavor in each bite.
  • This is a fun recipe, so feel free to play around with it. If you don’t like provolone cheese, swap it out for Swiss. Not a fan of spinach? Use arugula or kale.
  • First, I set the steak to marinate. While it sat, I put onions and butter in a pan to caramelize, cooked off the bacon and chopped the spinach and garlic. After the bacon was cooked, I removed it from the pan and poured most of the oil out. I then wilted the spinach in the bacon pan (mmm, more bacony flavor !). After chopping the bacon and shredding up some cheese, I threw the steak into a searing-hot fry pan, mixed the crepe batter and began to cook them off one-at-a-time in a large skillet, until all of the batter was cooked.
    Tip: Just turn the steak once after it has formed a nice brown crust and easily lifts from the pan. I like my steak cooked to medium, but you can adjust to your liking. Be sure to let it rest before slicing into it.
    When the crepes finished cooking, I transferred them to a warm plate , where they waited until the steak was ready. Once each component was complete, I layered everything into a few of the crepes (onions, spinach, cheese, bacon, then steak), and served with a simple side salad. I loved both the simplicity and flavor of this dish and plan to put it into my regular dinner rotation. Yee-haw for cowboys!
    Get the recipe for “Cowboy Crepes.”
    Hungry for more of your favorites? Check out our past Lido Deck Test Kitchen escapades, including Carnival’s Warm Melting Chocolate Cake and RCI’s Bailey’s Banana Colada.
    Find out more about alternative dining.
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      2 Responses to “Lido Deck Test Kitchen: Cowboy Crepes on the Range”

      1. ACruiseGuy
        August 1st, 2011 @ 11:33 am

        Sounds tasty, but what makes it a “Cowboy” crepe I wonder???

      2. Cruise Critic
        August 1st, 2011 @ 12:01 pm

        I wondered the same thing. I’m assuming it’s the use of flank steak (beef). Seems like a loose use of the term :).

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