1 c. flour
1 tbsp. sugar
Dash of salt
3 eggs, beaten
1 c. milk
Melted butter
Beef filling
1/4 c. dry sherry
1/2 c. grated Parmesan cheese
1 (6 oz.) pkg. sliced Mozzarella
Paprika
1/4 c. melted butter

Combine flour, sugar, and salt. Add eggs, mixing well. Add milk and 2 tablespoons melted butter, mixing until smooth. Let batter stand 2 hours.

Brush bottom of 7-inch crepe pan with melted butter. Place pan over medium heat until butter is just hot but not smoking. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan in a thin film. Cook about 1 minute.

Lift edges of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip and cook 30 seconds longer. Place crepes on towel to cool. Stack between layers of waxed paper to prevent sticking.

Spoon 1/2 cup beef filling in center of crepe; roll up and place seam-side down in a lightly greased 13x9x2 glass baking dish. Pour sherry over crepes, then sprinkle with Parmesan. Cut each slice of Mozzarella in half lengthwise. Place a piece of cheese over each crepe. Sprinkle with paprika; drizzle with 1/4 cup melted butter. Bake at 400 degrees for 10 minutes or until cheese melts.

BEEF FILLING:

3/4 lb. ground beef
1 c. fresh mushrooms, minced
1 onion, chopped
2 cloves garlic, minced
1/2 c. catsup
1 tbsp. steak sauce
1/2 tsp. salt
1 tsp. dry mustard
Pepper
1 tsp. fresh parsley, minced
1/4 tsp. oregano
1/4 tsp. rosemary
1 bay leaf, crumbled
1/4 c. Parmesan, grated
2 c. cheddar cheese, shredded

Combine beef, mushrooms, onion, and garlic in skillet. Cook over medium heat until meat is browned; drain well. Add catsup, steak sauce, salt, dry mustard, and pepper to skillet; cook over low heat about 5 minutes. Add herbs and cheese, stirring until cheese melts slightly. Remove from heat.