How to make it

  • Melt the butter the skillet and brown the meat on all sides.
  • Stir in the consomme, wine, Worcestershire, garlic, and shallots.
  • Bring to a boil, reduce heat, cover and simmer for 1 hour or until meat is tender.
  • Mix the cornstarch and water and gradually stir into the meat mixture.
  • Stirring constantly, cook the until mixture thickens and boils.
  • Boil and stir for 1 to 2 more minutes.
  • Fill crêpe with 1/2 c. of the filling, fold closed, and spoon a few more tablespoons over the crêpe.
  • Garnish with parsley.

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