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Beef N Cheese Crepes

  Milk 3⁄4 Cup (12 tbs)
  Eggs 3
  Salt 1⁄4 Teaspoon
  Flour 3⁄4 Cup (12 tbs)
  Long grain wild rice 6 Ounce (1 Package)
For cream of mushroom sauce
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon
  Lean ground beef 1 Pound
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Shredded process american cheese 1 Cup (16 tbs)
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)

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.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3131 Calories from Fat 1338

% Daily Value*

Total Fat 151 g232.5%

Saturated Fat 79.6 g398.2%

Trans Fat 0 g

Cholesterol 1176.7 mg392.2%

Sodium 3976.1 mg165.7%

Total Carbohydrates 260 g86.6%

Dietary Fiber 8.9 g35.6%

Sugars 22.7 g

Protein 173 g345.7%

Vitamin A 75.6% Vitamin C

Calcium 128.3% Iron 126.5%

*Based on a 2000 Calorie diet

Beef N Cheese Crepes Recipe