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Stuffed Supper Crepes
Crepes:
3 eggs
1-1/2 C milk
2 TBS butter, melted
1-1/4 C flour
Pinch of salt
Filling:
1 LB (about 2 C) leftover cooked meat (beef, chicken or pork roast)
1/2 C onion, chopped fine
1 C fresh mushrooms, sliced
1 TBS vegetable oil
1 C blanched & slivered almonds
1 C mozzarella cheese, grated
Sauce:
1/2 C (1 stick) butter
1/3 C to 1/2 C all-purpose flour
1 can (10.75 oz.) condensed cream of mushroom soup
Salt & black pepper to taste
1 QT (4 C) milk
1 C Parmesan cheese
Crepes: Combine eggs, milk, melted butter, flour and salt; beat until mixture is smooth. Lightly grease a skillet; heat over medium heat until hot. For each crepe, pour 1/4 cup of batter into the skillet; rotate until a thin film of batter covers the bottom of the skillet. Cook until light brown in color. Use a wide spatula around the edge of the crepe to loosen; turn and cook other side until light brown in color. Place cooked crepes on a plate; set aside.
Filling: Place leftover cooked meat through a food processor; set aside. In a skillet, brown the chopped onion and sliced mushrooms in vegetable oil; add the slivered almonds. Stir in meat and grated mozzarella cheese; cook slowly until cheese melts.
Sauce: Melt butter in a saucepan; add the flour. Stir in the condensed cream of mushroom soup, and salt and black pepper to taste. Add milk and bring to a boil, stirring constantly. Remove saucepan from heat; stir in Parmesan cheese.
Assembling Crepes: Add a tablespoon of sauce and meat mixture down the center of each crepe. Roll crepes and then place in a baking dish which has a thin layer of sauce on the bottom. Repeat process until all crepes are assembled. Cover with remaining sauce and top with more Parmesan cheese. Bake at 375-degrees F for about thirty to forty minutes. Allow to cool slightly before serving.
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