Elk Stuffed Crepes

1 1/2 lbs. Ground elk meat
5 Tbsp. Butter
4 Tbsp. Flour
2 cups milk
1/2 cup light cream
1 cup grated Parmesan cheese
1/4 cup minced onion
1/4 cup oil
1 can mushroom rinsed and drained

Prepare filling first. Melt 4 tbsp. of butter in skillet and sprinkle in flour and simmer until bubbly, stirring constantly. Stir in milk and cream and continue to stir and simmer until sauce thickens. Remove from heat and stir and simmer until sauce thickens. Remove from heat and stir in 3/4 cup parmesan cheese, cover and set aside.

In another large skillet melt 1 Tbsp. And add onion and mushrooms and heat through. Stir in ground meat and brown. Drain if necessary. Scoop out 1/2 cup of cheese sauce and set aside. Add rest of sauce to the meat mixture. Stir and cover and also set aside.

Oil a large baking each and spoon 2 Tbsp. Or so of meat filling into each crepe and roll tightly. Place each roll side by side in dish. Spoon remaining cheese sauce over top and sprinkle with remaining parmesan cheese. Bake at 375 for 20 minutes or until bubbly.