Mushroom Cheese Crepes Recipe
Its surprising to know that you have not tried my Mushroom Cheese Crepes recipe yet. Serve this tasty Breakfast as often as you like! The marriage of the irresistible flavors of Cheese with other ingredients is the secret to this Mushroom Cheese Crepes. I cant believe you just have not tried my Mushroom Cheese Crepes recipe, yet.
Ingredients
Bechamel Sauce
3 tablespoons butter or margarine
1 pound mushrooms, thinly sliced
1 shallot or green onion finely chopped
1 small clove garlic, minced or pressed
1/4 teaspoon dry tarragon
1 tablespoon dry sherry
12 Whole Wheat Crepes or Commeal Soy Crepes
1/2 cup whipping cream
1 1/2 cups shredded Gruyere or Swiss cheese
Freshly grated nutmeg
Tomato wedges
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)
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)
