CREPES:

3 eggs
1 1/4 c. milk
1/2 c. water
1 tsp. vanilla
1 1/2 c. flour
2 tsp. sugar
1 tsp. baking powder
1/2 tsp. salt
butter for pan

Mix eggs, milk, water, vanilla, flour, sugar, baking powder and salt in a blender; cover and set aside for an hour.

Grease a 6" to 8" skillet and heat. Pour 1/4 cup batter into skillet. When brown on one side, remove and make another, etc.

Makes about 12 crepes.

FILLING:

1 1/2 lbs. cooked beef
1/2 lb. mushrooms, sliced
1 c. finely chopped onion
2 tbsp. butter
2 tbsp. flour
1/3 c. cold water
2 beef bouillon cubes
1/3 c. boiling water
2 tbsp. ketchup
2 tbsp. Worcestershire sauce
1 tsp. prepared mustard
2 tsp. salt
1/8 tsp. pepper
1 c. dairy sour cream

Cut beef into 1/4" cubes. Saute mushrooms and onions in butter. Blend flour with cold water. Dissolve bouillon cubes in boiling water and stir into flour paste; add to vegetables in skillet.

Stir in remaining ingredients, except beef and sour cream; stirring constantly until thickened. Add beef cubes, cover and cook slowly for 10 minutes. Remove from heat and stir in sour cream.

Place filling in center of crepe and fold. Sprinkle top with cheddar cheese. Bake at 350 degrees for 3 to 5 minutes. Makes 12.