Beef N Cheese Crepes
|Milk||3⁄4 Cup (12 tbs)|
|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)|
|Milk||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|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 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.
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.
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.