1 batch of crepes

6 oz. long grain rice

1 lb. ground beef

1/4 c butter

2 tbsp. flour

1 can cream of mushroom soup

1 1/2 c milk

1 c shredded cheese

Cook rice and ground beef (separately) and then combine them in a bowl.

Fill each crepe with the mixture, roll it up, and place in a 9x13 pan.

Melt butter, stir in flour, then soup and milk. Stirring constantly until thick.

Add the rest of the beef/rice mixture and pour over the pan of crepes.

Bake at 350 until warm.