Recipe by Kittencal@recipezazz
To save time prepare your crepes ahead of time, cover and chill.
Top Review by gilli
Yum! These were great! An excellent way to use up leftover barbecue. We halved the recipe, used 2 beef sandwich steaks and 1 lamb forequarter chop, 1 small tin of sliced mushrooms and left out the worcestershire sauce. My son didn't like it, but he often dislikes things with mustard in (oh, I used Dijon). I ate two crepes and my husband ate three. With half the mixture, we had enough for seven, so I have lunch just waiting to be heated up tomorrow. And I say again, YUM!
- 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
- 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 See How It's Made
- 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.