Crepe filling:

• 1 lb. ground beef

• 1 lb. gr. pork

• 1 can bean sprouts or 4-8 oz. fresh bean sprouts

• half of a green or red pepper, finely chopped

• 1-2 c. diced celery

• 1 chopped onion

• 2 c. peas

• 1 can chopped water chestnuts

• 1.5 tsp. salt

• 25-35 twists on the blk. pepper grinder

• 2 T. fresh ginger, diced, or 1 tsp. powdered ginger

• 1/2- 1 tsp. dry mustard

• 3 T. soy sauce

Brown meats and drain if necessary.  Saute vegetables separately until near done, then add spices and meat and heat through.  Adjust spices to taste.  I usually added more ginger and pepper.  (It works well with all beef, or half beef and half pork sausage.)

Plum sauce for crepe filling:

• 3/4 c. brown sugar
• 3/4 c. water
• 1/4 c. vinegar
• 1/2 tsp. dry mustard
• 2 T. plum jelly, or blackberry, or any dark red fruit

Bring all to a boil, and thicken with about 1 T. cornstarch in a little cold water.

Crepes:

• 1 c. milk
• 1 c. water
• 1.5 c. flour
• 4 eggs
• 1/2 tsp salt
• 1/3 c. butter

Mix and let sit for an hour before frying.