| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | Eggs | |
| 1 | c | Flour |
| 1/2 | c | Water |
| 1/2 | c | Milk |
| 1 | tb | Sugar |
| 1 | pn | Salt |
| 1 | tb | Oil |
| 2 | sm | Onions, chopped |
| 1 | cn | Sliced mushrooms or equivalent amount of fresh ones |
| 50 | g | Margarine, melted |
| 1/4 | c | Flour |
| Milk | ||
| Pepper | ||
| Mushroom soup mix | ||
| Parsley | ||
| 1 | dr | Nutmeg |
INSTRUCTIONS
CREPE FILLING SAUCE CREPE: Mix all ingredients together until there are no lumps. Spray Pam on the bottom of a crepe pan and ladle just enough batter to cover the bottom of the pan. Pour the excess batter back into the mixing bowl. Fry on one side only until small air bubbles form and top is set. Turn out onto plate. Fill the cooked side, and roll up. Brown again in frying pan. Filling: Fry onion until translucent. Add mushrooms and brown. Add some chopped parsley, garlic, pepper and salt if desired. Fry, fill and fry all the crepes. Place in bottom of lightly greased baking dish. Sauce: Mix 50 grams of margarine, melted, with 1/4 cup of flour in frying pan. Add enough milk until sauce is of desired consistency. Spice the sauce with pepper, mushroom soup mix, parsley and a drop of nutmeg Spoon sauce over crepes and top with grated yellow cheese. Bake just until cheese melts. Posted to JEWISH-FOOD digest V96 #092 From: aring@shani.net Date: Tue, 3 Dec 96 02:54:34 PST
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