Crepes: Beat the milk with the eggs, the flour and a dash of salt. Make 8 crepes in an 8 inches diameter skillet, using 1/2 teaspoons of oil for each one.
Filling: Wash and cut the scallions in slices and in a skillet, fry these in oil.
Mash the garlic and add it to the onion as well as 3/4 cup of vegetable broth and the ground beef.
Cook for 5 minutes. Drain the meat with a strainer and reserve the juices.
Season the meat with half of the sour cream and 1 teaspoons of pepper. Crumble the feta cheese and add it to the meat.
Place 3 tablespoons of the meat in each crepe. Fold the edges and roll.
Place the crepes on a greased pan.
Sauce: With the reserved juices from meat, complete with the rest of the broth to make 1 cup and bring to a boil.
Mix the remaining sour cream with the rest of the cayenne pepper, the flour, and add this to the "boiling" broth. Add salt to taste.
Pour this "sauce" over your crepe rolls and bake at 350ºF for 15-20 minutes.