Directions

Make the crêpes: In a blender or food processor blend the flour, 1/2 cup water, the milk, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the parsley, and let the batter stand, covered with plastic wrap, for 1 hour. The batter may be made up to I day in advance and kept covered and chilled. Makes 16 crêpes or so. 

Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the oil, heat the oil until it is hot but not smoking, and remove the pan from the heat. Stir the batter, half-fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe until the underside is browned lightly. Turn the crêpe, brown the other side lightly, and transfer the crêpe to a plate or dish towel. Make crêpes with the remaining batter in the same manner, brushing the pan lightly with oil as necessary. The crêpes may be made in advance, stacked, wrapped in plastic wrap, and refrigerated for up to 3 days or frozen. Makes 16 Crêpes.

Make the potato filling: In a bowl combine well the potato, the butter, the milk, the egg, the scallion, and salt and pepper to taste.

Make the beef filling: In a skillet cook the onion in the beef drippings over moderately low heat, stirring, until it is softened, add the beef and the thyme, and cook the mixture over moderate heat, stirring, for I minute. Add the Worcestershire sauce and the gravy, bring the mixture to a simmer, and simmer it for I to 2 minutes, or until it is heated through. Stir in the peas and salt and pepper to taste and remove the skillet from the heat.

Working with 1 crêpe at a time, spread 2 tablespoons of the potato filling on each crêpe and spread 2 tablespoons of the meat mixture over it. Fold the crêpes into quarters and arrange them decoratively, overlapping them and leaving room for the carrots, on a lightly buttered ovenproof platter. Brush the crêpes lightly with the melted butter and bake them in a preheated 400°oven for 10 to 15 minutes, or until they are browned lightly and the edges are slightly crisp. Arrange the carrots decoratively on the platter and serve the crêpes with the tomato sauce.