Beef Stroganoff Crepes; Fresh Mushroom Crepes - Maxim CM5 Owner's Manual

Beef Stroganoff Crepes

1 batch crepes (about 16)
1/4 cup butter or margarine
1/2 cup minced onions
1 lb. ground beef (or 2 cups finely chopped cooked roast beef)
2 tablespoons all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 10-1/2 oz. can condensed cream of mushroom soup
1 cup sour cream
Preheat oven to 350ºF. In skillet over medium heat, melt butter until
hot. Add onions and fry until golden. Add meat and next four
ingredients. Fry, stirring, until meat is brown. Add undiluted soup,
simmer 10 minutes, stirring occasionally. Remove from heat and stir
in cream. Place 1-2 heaping tablespoons of mixture across center
of each crepe, brown side out. Roll and place seam side down in
buttered 13" x 9" casserole dish. Brush or drizzle with melted
butter. Bake 15-20 minutes until hot. Serve with additional sour
cream, chopped parsley or chives.

Fresh Mushroom Crepes

1 batch crepes (about 16)
1 lb. fresh mushrooms
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon seasoned salt
2 packets beef bouillon
4 tablespoons dry white wine
1 cup dairy sour cream
2 tablespoons minced chives
Slice mushrooms and sauté in skillet in butter about 4 minutes. Add
salt, pepper, seasoned salt, bouillon and wine. Cook over medium
heat several minutes. Stir in sour cream and chives. Heat, but do
not boil. Spoon about 3 tablespoons mushrooms and sauce into
center of crepe, browned side out and fold over. Arrange on plate
and spoon remaining sauce over crepes.
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