here you go -
Crepes
Cheese Filling
1/2 pound Cheddar Cheese -- cut into 4 long strips
Breadcrumb Coating
1 Cup Bread Crumbs
2 eggs
2 Tablespoons milk
Mustard Cream Sauce
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup half and half
1/4 cup Dijon mustard
2 teaspoons lemon juice
1/8 teaspoon white pepper
Place 1 strip of cheese on top of one crepe. Keep at least 1 inch from the edge.
Roll up and tuck in corners so it will not leak when frying. Do likewise with all.
Prepare breadcrumb coating: blend milk and eggs together, then place flour, egg
mixture, and crumbs in separate containers in that order in a row. Take each
pancake and cover well with flour, then egg, then roll in crumbs.
Fry in cooking oil until puffy and golden brown on all sides. Fry slowly. Serve
with mustard cream sauce.
For mustard sauce: Melt butter in a saucepan over low heat; add flour and stir
until smooth. Cook 1 minute, stirring constantly. Add broth and half-and- half
gradually. Cook over medium heat, stirring constantly, until thickened and
beginning to bubble. Remove from heat and stir in mustard, lemon juice, and
pepper. Keep warm. Arrange on a serving dish and top with sauce.
