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Beef N Cheese Crepes's picture
  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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