(serve with sliced tomatoes and Buttered Summer Vegetables)
Adapted from cooks.com
| Crepes | Filling | Sauce |
| 3 Eggs | 1 lb Left over beef, pork, or chicken | 1/2 Cup Butter |
| 1 1/2 Cups Milk | 1/2 Cup Onion, diced | 1/3 – 1/2 Cup Flour |
| 2 Tbsp Butter | 1 Cup Mushrooms, sliced | 1 Can Cream of Mushroom Soup |
| 1 1/4 Cups Flour | 1 tbsp Olive Oil | 1 Cup Milk |
| Dash of Salt | 1 Cup Mozzarella Cheese | 1 Cup Parmesan Cheese |
Combine all 5 crepe ingredients. Cook in a greased crepe pan. (look here to see how to cook a crepe)
Filling: In a skillet cook mushroom and onion in olive oil until tender. Add meat and cheese.
Sauce: Melt butter in sauce pan. Add flour, soup, and salt and pepper to taste. Add milk, bring to a boil stirring constantly (add more milk if sauce is too thick). Remove from heat, add parmesan cheese.
Fill crepes with a spoonful of filling and a spoonful of sauce. Wrap tightly and place in a baking dish. After all crepes and filling are used pour remaining sauce over crepe lined baking dish, sprinkle with cheese and bake at 350 for 30 minutes.
