The crepes, filling and sauce can all be made ahead.
Crepes
1 c. milk
4 eggs
1/3 tsp. salt
1 c. flour
Melted butter
Combine milk, eggs and salt in small mixing bowl. Beat slightly. Add flour, beat until smooth. Cover and refrigerate 1 hour. Lightly butter a 6" frying pan. Pour two tablespoons of crepe batter into pan; rotate pan quickly to spread batter evenly. Cook until lightly browned. Turn, brown lightly on second side and turn out (aka remove from pan). Keep warm. Makes about 12 crepes.
Filling
1/3 pkg. (2 oz.) long grain and wild rice
1/3 lb. ground beef
2 tbsp. cooked sliced mushrooms
1 tbsp. chopped green pepper (optional)
1 tbsp. minced onion (optional)
Cook contents of rice and seasoning packets according to package directions. Cook ground beef until crumbly; drain. Add cooked rice and the mushrooms, green pepper and onion, to beef; mix well. Fill each crepe with 1/3 c. rice and beef mixture; roll up.
Sauce
2 tbsp. butter or margarine
1 tbsp. flour
1/2 can (10½ oz. can) condensed cream of chicken soup
3/4 c. milk
1/2 c. shredded Velveeta or other processed American cheese
Melt butter or margarine; stir in flour, then soup and milk. Cook until thickened, stirring constantly. Stir in remaining rice mixture. Pour over filled crepes. Sprinkle with cheese. Place crepes on an ovenproof platter or in baking dish. Bake crepes at 350 deg. for 15-20 minutes, or until cheese melts.
Filling and sauce recipes make enough filling and sauce for 4 crepes. Triple the recipes if wanting to fill all 12 crepes from the crepe recipe above.
One serving equals two crepes, so make the triple filling/sauce recipe to feed 6 people.