CREPES:

1 c. flour
1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 c. milk
1 egg
1 tbsp. butter, melted

Mix flour, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Use a small non-stick pan to cook crepes. Pour scant 1/4 cup batter into preheated skillet, rotate skillet to cover bottom. Cook until light brown. Run spatula around edge to loosen, turn and cook other side until light brown. Stack crepes with waxed paper between each. Can be wrapped and refrigerated for several days, or frozen no longer than 3 months.

BEEF FILLING:

1 lb. or less stew meat
1 med. onion, sliced
3 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley
1 bay leaf, crushed
1 tsp. cornstarch mixed with 2 tbsp. cold water

Brown (or burn) meat in pan. Cover meat with water and simmer until meat is very tender. Add water as needed. Meat is ready when it shreds easily. Remove meat from juice and run through food processor. Set aside.

In another pan, cook onion slices in butter until translucent. Add juice from meat and simmer until alot of the water cooks out. Season with salt, pepper, parsley and bay leaf. Thicken sauce with cornstarch mixture. Reserve some sauce to pour over crepes on dish. Add shredded beef. Use to fill crepes. Serve with broccoli spears, bread or rolls and salad.