Mushroom Crepes Recipe
Ingredients
| Coarsely chopped | 1 pound, sliced | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 4 tablespoons butter or vegetable oil | ||
| Pinch of fresh or dried salad herbs | ||
| Salt | 1/4 Teaspoon | |
| Pepper white | 1 To taste | |
| Paprika | 1/2 Teaspoon | |
| 3 tablespoons whole wheat or unbleached white flour | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| 8 to 12 Basic Crepes | ||
Directions
In a large skillet, saute mushrooms and onion in 1 tablespoon of the butter or vegetable oil for 5 to 10 minutes. Stir in herbs, salt, white pepper and paprika and saute briefly. Set aside.
In a 3-quart saucepan, heat the remaining 3 tablespoons butter or vegetable oil over low heat. Add flour and cook for 1 minute, stirring constantly. Remove from heat and gradually stir in milk, mixing until smooth. Return saucepan to stove and bring to a low boil over medium heat, stirring constantly, until sauce thickens.
Add sauteed vegetables and lemon juice to sauce.
Reserve 1/2 cup of mixture. Divide remainder between the crepes, placing a large spoonful along the center line of each crepe. Fold the two opposite sides towards the center and overlap. Place crepes seam-side down in a lightly greased baking pan or shallow casserole. Spoon reserved vegetable sauce over crepes.
Bake uncovered at 350° F. for 5 to 10 minutes until hot.
In a 3-quart saucepan, heat the remaining 3 tablespoons butter or vegetable oil over low heat. Add flour and cook for 1 minute, stirring constantly. Remove from heat and gradually stir in milk, mixing until smooth. Return saucepan to stove and bring to a low boil over medium heat, stirring constantly, until sauce thickens.
Add sauteed vegetables and lemon juice to sauce.
Reserve 1/2 cup of mixture. Divide remainder between the crepes, placing a large spoonful along the center line of each crepe. Fold the two opposite sides towards the center and overlap. Place crepes seam-side down in a lightly greased baking pan or shallow casserole. Spoon reserved vegetable sauce over crepes.
Bake uncovered at 350° F. for 5 to 10 minutes until hot.
Chef
