Prep 40 mins
Cook 10 mins
To save time prepare your crepes ahead of time, cover and chill.
- 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)
- 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.
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!