Beef N Cheese Crepes Recipe
Ingredients
| Milk | 3/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Salt | 1/4 Teaspoon | |
| Flour | 3/4 Cup (16 tbs) | |
| Long grain rice package | 1 | |
| Butter/Margarine | 1/4 Cup (16 tbs) (Cream-of-Mushroom Sauce:) | |
| Flour | 2 Tablespoon (Cream-of-Mushroom Sauce:) | |
| Milk | 1/2 Cup (16 tbs) (Cream-of-Mushroom Sauce:) | |
| Water | 1/2 Cup (16 tbs) (Cream-of-Mushroom Sauce:) | |
| Butter/Margarine | 1 Tablespoon (Cream-of-Mushroom Sauce:) | |
| Lean ground beef | 1 Pound (Cream-of-Mushroom Sauce:) | |
| Sliced mushrooms | 1 Can (10oz), drained (Cream-of-Mushroom Sauce:) | |
| Cream-of-Mushroom Sauce | ||
| American Cheese | 1 Cup (16 tbs), shredded (Cream-of-Mushroom Sauce:) | |
| Cream | 1 Can (10oz), condensed (Cream-of-Mushroom Sauce:) | |
Directions
Combine milk, eggs and salt in a small mixing bowl.
Beat slightly.
Add flour.
Beat until smooth.
Cover and refrigerate 1 hour.
Cook contents of rice and seasoning packets with water and butter or margarine according to package directions.
Cook ground beef until crumbly; drain.
Add cooked rice, dill weed and mushrooms.
Mix well.
Preheat oven to 350°F (177°C).
Lightly butter a 6-inch skillet.
Heat the skillet on medium heat.
Pour 2 tablespoons of crepe batter into skillet.
Rotate skillet quickly to spread batter evenly.
Cook until lightly browned.
Turn.
Brown lightly on other side.
Turn out; keep warm.
Fill each crepe with 1/3 cup rice-beef mixture.
Roll up.
Place on a large heatproof platter or 13-1/2" x 8-1/2" baking dish.
Use remaining rice-beef mixture for sauce.
Pour Cream-of-Mushroom Sauce over crepes.
Sprinkle with shredded cheese.
Bake until cheese is melted, 15 to 20 minutes.
Beat slightly.
Add flour.
Beat until smooth.
Cover and refrigerate 1 hour.
Cook contents of rice and seasoning packets with water and butter or margarine according to package directions.
Cook ground beef until crumbly; drain.
Add cooked rice, dill weed and mushrooms.
Mix well.
Preheat oven to 350°F (177°C).
Lightly butter a 6-inch skillet.
Heat the skillet on medium heat.
Pour 2 tablespoons of crepe batter into skillet.
Rotate skillet quickly to spread batter evenly.
Cook until lightly browned.
Turn.
Brown lightly on other side.
Turn out; keep warm.
Fill each crepe with 1/3 cup rice-beef mixture.
Roll up.
Place on a large heatproof platter or 13-1/2" x 8-1/2" baking dish.
Use remaining rice-beef mixture for sauce.
Pour Cream-of-Mushroom Sauce over crepes.
Sprinkle with shredded cheese.
Bake until cheese is melted, 15 to 20 minutes.
Chef
