STUFFED DINNER CREPES
CREPES:
3 eggs
1 1/2 c. milk
2 tbsp. melted butter
1 1/4 c. self-rising flour
Dash of salt
FILLING:
1 lb. lean leftover meat (roast pork, beef or chicken)
1/2 c. onion
1 c. sliced mushrooms
1 c. blanched, slivered almonds
1 tbsp. oil
1 c. grated mozzarella cheese
SAUCE:
1/2 c. butter
1/3 - 1/2 c. all purpose flour
1 can creamy mushroom chicken soup
1 qt. milk
1 tsp. salt
1/2 tsp. pepper
1 c. Parmesan cheese
Crepes: Combine first five ingredients and beat until smooth. Lightly
butter 7 or 8 inch skillet; heat over medium heat until bubbly. For each
crepe, pour scant 1/4 cup of the batter into skillet; immediately rotate
skillet until thin film of batter covers bottom. Cook until light brown.
Run wide spatula around edge to loosen; turn and cook other side until
light brown. Can be made early and separated with wax paper between each
one. Set aside.
Filling: Put the meat through the processor or a grinder and set aside.
Brown the onion and mushrooms in a little oil and add the almonds. Add the
meat and mozzarella cheese.
Sauce: Melt butter in 2 quart pan; add the flour and stir in the soup, salt
and pepper. Add the milk and bring to a boil, stirring constantly. Remove
and add 1 cup Parmesan cheese.
Assembly: Put a spoonful of sauce and strip of meat filling down center of
each crepe. Roll and lay in oblong pan with a little sauce in bottom.
Continue filling and rolling crepes until all ingredients are used. Cover
with remaining sauce, put some cheese, lightly, on top. Bake 30 to 40
minutes at 375 degrees.
