“To save time prepare your crepes ahead of time, cover and chill.”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.

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