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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 15 |
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A great use for leftover roast beef. No one would ever know. This recipe is compliments of Crepe Cookery, 1976. Ingredients:
2 small onions, sliced thin |
1 tablespoon butter |
1/4 teaspoon seasoning salt |
1/2 lb cooked roast beef, sliced thin |
1 cup sour cream |
1 tablespoon horseradish |
1/4 teaspoon salt |
1 dash paprika |
6 -8 cooked crepes |
Directions:
1. Preheat oven to 350 degrees.
2. Cook onions in butter for several minutes; sprinkle with seasoned salt.
3. Arrange the cooked onions on crepes, top with roast beef, fold crepes in half.
4. Place in a shallow baking pan; cover with foil.
5. Heat in oven until warm, approximately 10 minutes.
6. While crepes are warming, combine the sour cream, horseradish, salt and paprika.
7. Place crepes on plate and spoon sour cream mixture on top.
8. Enjoy!
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