Ingredients:
12 prepared crepes
1/2 lb fresh mushrooms, sliced ( can use more)
1 onions, 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:
Set oven to 350 degrees.
In a skillet, lightly brown the mushrooms, onions and the garlic (if using) in the butter or margarine.
Whisk or blend in the flour with 1/3 cup cold water.
Dissolve the bouillon cubes in 1/3 cup boiling water; stir into the flour paste to blend; add to the veggies in the skillet.
Stir in the ketchup, Worcestershire sauce, prepared mustard, salt and pepper; heat, stirring constantly until thickened.
Add in the cooked beef; cover, and cook slowly over low heat for 10-15 minutes, or until heated through.
Remove from heat, and stir in the sour cream.
Place approximately 1/2 cup hot filling across the center of each crepe, overlap opposite sides on top, to form a roll.
Place evenly into prepared baking dish.
Sprinkle each crepe with about 2 tablespoons grated cheddar cheese (or more if desired).
Bake for 10-15 minute, or until the crepes are hot.
Servings: 12
Time preparation: 40 min.
Time total: 50 min.