Total Time
Prep 40 mins
Cook 10 mins

To save time prepare your crepes ahead of time, cover and chill.

Ingredients Nutrition


  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.


Most Helpful

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!

gilli January 01, 2009

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