A simple vegetarian version of the Hortobagyi meat-stuffed crepes:
1 portion mushroom goulash
1/3 cup sour cream
6 large (20inch) salty crepes
Mix the goulash with the sour cream.
Fill the crepes with the mushrooms and a little bit of the sauce.
Fold up, pour over sauce and bake at 400F until bubbly.
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