meat crepes with tomato sauce

by Diana

Meat:
Brown ground meat, add garlic, oregano, basil and thyme (palm full each) and chopped onion. Let cook on low heat while preparing the crepes.

Crepes:
2 c flour
1 egg
milk and water
salt (pinch)

Place the ingredients in a bowl and beat well - the mixture should be relatively runny.
Heat a pan (until butter in the pan sputters on contact), and grease the bottom of the pan. Pour in just enough crepe batter to thinly cover the bottom of the pan. Cook until lightly brown, turn and repeat. Place on a board or plate, fill with meat mixture, roll and place in a casserole. Repeat until the batter is gone or the casserole is full.

Sauce:
Make a white sauce by melting some butter in a pan. Add flour and boullion cube to make a roux. Add milk slowly, stirring well to stir out lumps. Bring to a boil and let boil for 2-3 minutes. Beat in tomato paste.
Pour the sauce over the filled crepes and top with grated cheese. Place under the broiler until brown. Serve. (This can be kept warm in the oven until needed.)