INGREDIENTS

1. 12 preparedcrepes
2. 1/2lbfresh mushrooms, sliced(can use more)
3. 1onion, finely chopped
4. 1tablespoon mincedfresh garlic (optional)
5. 2tablespoonsworcestershire sauce
6. 2teaspoonsprepared mustard
7. 4tablespoonsbutter
8. 2teaspoonssalt(to taste)
9. black pepper
10. pepper
11. 2tablespoonsflour
12. 1/3cupcold water
13. 1 1/2lbscooked beef, cut up into 1/4 to 1/2 inch cubes
14. 1/3cupboiling water
15. 1cupsour cream
16. 2beef bouillon cubes
17. 2tablespoonsketchup
18. 1cup shreddedcheddar cheese(more if desired)

DIRECTIONS

1. Set oven to 350 degrees.
2. In a skillet, lightly brown the mushrooms, onions and the garlic (if using) in the butter or margarine.
3. Whisk or blend in the flour with 1/3 cup cold water.
4. Dissolve the bouillon cubes in 1/3 cup boiling water; stir into the flour paste to blend; add to the veggies in the skillet.
5. Stir in the ketchup, Worcestershire sauce, prepared mustard, salt and pepper; heat, stirring constantly until thickened.
6. Add in the cooked beef; cover, and cook slowly over low heat for 10-15 minutes, or until heated through.
7. Remove from heat, and stir in the sour cream.
8. Place approximately 1/2 cup hot filling across the center of each crepe, overlap opposite sides on top, to form a roll.
9. Place evenly into prepared baking dish.
10. Sprinkle each crepe with about 2 tablespoons grated cheddar cheese (or more if desired).
11. Bake for 10-15 minute, or until the crepes are hot.