Total Time
25mins
Prep 15 mins
Cook 10 mins

A great use for leftover roast beef. No one would ever know. This recipe is compliments of Crepe Cookery, 1976.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cook onions in butter for several minutes; sprinkle with seasoned salt.
  3. Arrange the cooked onions on crepes, top with roast beef, fold crepes in half.
  4. Place in a shallow baking pan; cover with foil.
  5. Heat in oven until warm, approximately 10 minutes.
  6. While crepes are warming, combine the sour cream, horseradish, salt and paprika.
  7. Place crepes on plate and spoon sour cream mixture on top.
  8. Enjoy!
Most Helpful

4 5

I had so much fun making this recipe! I think because I usually never have leftover roast to cook with (I saved some especially for this recipe!) I liked this recipe, my husband did not. The sauce could have a little more zing-the sour cream taste is a bit strong. I did like the horseradish and think I'd use a little more, and more paprika too, and my taste buds say "add allspice!" but I know that's just me! My first time having meat with crepes, and I must say, Paula, you have me hooked! Thanks again!

4 5

This was ok. I enjoyed making the crepes. Didn't care much for the horseradish sour cream sauce, but I love trying new things, and I think the DH will like it. Thanks for the different recipe.