Stacked with a savory meat filling, then baked with cheese and a cream sauce, these crepes make a good main dish for a family dinner or a get-together with friends.
Time to prepare: 55 minutes
| 1 1/2 lbs. ground lean beef, crumbled
1/2 lb. mushrooms, sliced
1 medium onion, finely chopped
2 Tbsp. butter or margarine
1 clove garlic, minced
1 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. ground cinnamon
1 large can (15oz.)tomato sauce
1/2 cup dry red wine or beef broth
16 crepes (recipe follows)
1 1/2 cups shredded Cheddar cheese
Cream Sauce (recipe follows)
Crepes: In blender container combine 1 cup all-purpose flour, 3/4 cup water, 2/3 cup milk, 3 eggs, 2 Tbsp. salad oil, and 1/4 tsp. salt. Whirl at high speed until well combined. Cover and refrigerate at least 1 hr. Makes 16 crepes, using a lightly
| In a large frying pan brown ground beef, mushrooms, and onions in butter. Spoon off excess fat.
Mix in garlic, salt, basil, cinnamon, tomato sauce, and wine or broth.
Using 4 crepes for each serving, layer crepes and meat sauce, stacking in a large, greased, shallow baking pan or individual bakers, sprinkling each layer with about 1/2 Tbsp. of the cheese. Reserve 1/2 cup cheese for garnish. (Top layer should be meat sauce and cheese.)
Spoon Cream Sauce over top of each stack of crepes. Sprinkle with
Bake at 400°F until heated through, 20 to 25 min.
Cream Sauce: Melt 1 Tbsp. butter or margarine in a medium saucepan, Stir in 1 Tbsp. all-purpose flour, 1/4 tsp. salt, and a dash of nutmeg. Cook