(serve with sliced tomatoes and Buttered Summer Vegetables)
Adapted from cooks.com
|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.