Mushroom Cheese Crepes Recipe

Summary

CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Bechamel1⁄2 Cup (8 tbs)
 Butter/Margarine3 Tablespoon
 Mushrooms1 Pound, thinly sliced
 Shallot/Green onion1 , finely chopped
 Garlic1 Clove (5 gm), minced / pressed (Small Clove)
 Dry tarragon1⁄4 Teaspoon
 Dry sherry1 Tablespoon
 Whole wheat crepes/Cornmeal soy crepes12
 Whipping cream1⁄2 Cup (8 tbs)
 Shredded gruyere cheese/Swiss cheese1 1⁄2 Cup (24 tbs)
 Freshly grated nutmeg1 Tablespoon
 Tomato wedges6

Nutrition Facts

Serving size: Complete recipe

Calories 2332 Calories from Fat 1595

% Daily Value*

Total Fat 180 g277%

Saturated Fat 105.4 g527%

Trans Fat 0 g

Cholesterol 1021.2 mg340.4%

Sodium 1820.6 mg75.9%

Total Carbohydrates 84 g27.9%

Dietary Fiber 14.1 g56.3%

Sugars 30.6 g

Protein 95 g190.3%

Vitamin A 96.5% Vitamin C 64.6%

Calcium 195.9% Iron 25.3%

*Based on a 2000 Calorie diet

Directions

Prepare Bechamel Sauce.
Melt butter in a wide frying pan over medium high heat; add mushrooms, shallot, and garlic and cook, stirring often, until mushrooms are lightly browned and liquid evaporates (8 to 10 minutes).
Lift out about 1/4 cup of the mushrooms; set aside for garnish.
Sprinkle tarragon over mixture.
Remove from heat and stir in sherry and half of the Bechamel Sauce.
Spoon an equal amount of filling down center of each crepe; roll to enclose.
Place a single layer of filled crepes, seam side down, in a lightly greased 9 by 13 inch baking dish. (At this point, you may let cool, cover, and refrigerate filled crepes and sauce until next day.)
Add cream to remaining Bechamel Sauce and cook, stirring often, over medium heat until sauce is heated through.
Pour evenly over crepes, sprinkle with cheese, and dust lightly with nutmeg.
Bake, uncovered, in a 425° oven for 12 to 18 minutes or until lightly browned and bubbly.
Spoon reserved mushrooms onto baked crepes.
Garnish with tomato wedges, if desired.
Bechamel Sauce.
Melt 4 tablespoons butter or margarine in a 1 1/2 to 2 quart pan over medium heat.
Stir in 1/4 cup unbleached all purpose flour, 1/4 teaspoon salt, and a dash of ground red pepper (cayenne).
Cook, stirring, until bubbly.
Remove from heat and slowly pour in 2 cups milk, stirring until blended.
Cook, stirring, until sauce bubbles and thickens.
In a medium size bowl, beat 3 egg yolks.
Slowly pour in some of the hot sauce, stirring; then add egg mixture to sauce and cook over medium heat, stirring, just until sauce thickens but does not boil (about 1 minute)
Quantcast