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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 12 |
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To save time prepare your crepes ahead of time, cover and chill. Ingredients:
12 prepared crepes |
1/2 lb fresh mushrooms, sliced (can use more) |
1 onion, finely chopped |
1 tablespoon minced fresh garlic (optional) |
2 tablespoons worcestershire sauce |
2 teaspoons prepared mustard |
4 tablespoons butter |
2 teaspoons salt (to taste) |
black pepper |
pepper |
2 tablespoons flour |
1/3 cup cold water |
1 1/2 lbs cooked beef, cut up into 1/4 to 1/2 inch cubes |
1/3 cup boiling water |
1 cup sour cream |
2 beef bouillon cubes |
2 tablespoons ketchup |
1 cup shredded cheddar cheese (more if desired) |
Directions:
1. Set oven to 350 degrees.
2. In a skillet, lightly brown the mushrooms, onions and the garlic (if using) in the butter or margarine.
3. Whisk or blend in the flour with 1/3 cup cold water.
4. Dissolve the bouillon cubes in 1/3 cup boiling water; stir into the flour paste to blend; add to the veggies in the skillet.
5. Stir in the ketchup, Worcestershire sauce, prepared mustard, salt and pepper; heat, stirring constantly until thickened.
6. Add in the cooked beef; cover, and cook slowly over low heat for 10-15 minutes, or until heated through.
7. Remove from heat, and stir in the sour cream.
8. Place approximately 1/2 cup hot filling across the center of each crepe, overlap opposite sides on top, to form a roll.
9. Place evenly into prepared baking dish.
10. Sprinkle each crepe with about 2 tablespoons grated cheddar cheese (or more if desired).
11. Bake for 10-15 minute, or until the crepes are hot.
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