Crepe a La Nadine

I came up with this and I tried it and it turned out perfect. I also took it to dish parties and everyone loved it. It is filling and the tastes blend just right, also very creamy! :D

• Ready In: 2 hrs
• Serves: 5-7
• Yields: 15 crepe

Ingredients

• For the crepes (makes about 15)

• 2  cups milk
• 2  cups flour
• 1  egg
• 3  teaspoons butter

• For the filling and sauce

• 2  cups milk
• 2  tablespoons flour
• 150  g parmesan cheese (grated)
• 50  g mozzarella cheese (grated)
• 200  g roast beef
• 2  chopped onions
• 2  chopped green peppers
• 1  tablespoon  vegetable oil

Directions

1. For the crepes:
2. Heat a pan.
3. Mix the milk, flour and eggs.
4. Heat 1/4 tsp butter in the pan.
5. Put a small amount of the mixture (the size of an espresso cup or 1/4 a normal cup) in the pan and cook until the mixture is solid and gets a light brownish color, then flip it and cook until the other side gets the same color. Immediately remove crepe from heat.
6. Repeat process (each time adding 1/4 tsp butter to the pan before cooking the mixture).
7. For the filling and the sauce:
8. Fry the onions and the peppers with the oil until the onions turn slightly orange then remove from heat.
9. Mix the milk and flour in the blender.
10. Cook mixture in a pot and stir constantly.
11. When mixture begins getting thicker, add the parmesan cheese. Stir constantly until cheese melts, then remove immediately from heat.
12. Leave out about 1/2 a cup from the cheese mixture to add on top later.
13. Add the roast beef and salami and the prepared onions and green peppers to the mixture.
14. Fill each crepe with a full tablespoonful of the filling. Roll it tightly and place in a flat casserole.
15. Spread the remaining cheese mixture over the casserole and sprinkle the mozzarella inches.
16. Cook for about an hour or until the top turns red.