Beef Burgundy Crepes

Preparation

1. Cut beef into small cubes. Slice mushrooms. Chop onion, parsley and garlic.
2. Saute garlic in oil in a skillet fitted with a lid.
3. Add beef cubes and brown on all sides.
4. Pour 1 cup of water over beef cubes, add bay leaf and cover skillet with lid. Let simmer over low heat for 1 to 2 hours. Check every 20 minutes and add water if needed. Never let the water boil away.
5. Place onion, mushrooms, pepper and onion powder into the pot and cook about 5 to 10 minutes until tender.
6. Add wine and bring to a low boil for 1 minute.
7. Dissolve cornstarch in 2 tablespoons water and add to simmering beef to thicken meat juices. (Stir until thickened to avoid lumps.)
8. Remove pot from heat. Separate beef cubes from the thickened beef juices.
9. Prepare Basic Crepe recipe on DaVita.com.
10. Place crepe onto a plate, browned side down. Spoon 1/2 cup beef cube mixture onto crepe.
11. Roll crepe and pour thickened beef sauce across the crepe. Sprinkle with chopped parsley.