Mushroom Crepes Au Gratin

Those who wish to see the arguments upon the unpopular side of the great question at issue, will find them here; this is probably one of the ablest of the accessible treatises from that point of view. We cannot agree with Mr. Young, neither can we refute him. It might tax the ingenuity of the ablest prophetical writers to solve all the difficulties here started, and perhaps it would be unprofitable to attempt the task… Only fools and madmen are positive in their interpretations of the Apocalypse.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	Servings

INGREDIENTS

4		Eggs
1	c	Flour
1/2	c	Water
1/2	c	Milk
1	T	Sugar
1	pn	Salt
1	T	Oil
2		Onions, chopped
1		Sliced mushrooms or
		equivalent amount of
		fresh
		ones
50	g	Margarine, melted
1/4	c	Flour
		Milk
		Pepper
		Mushroom soup mix
		Parsley
1		Nutmeg

INSTRUCTIONS

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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