| 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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