| 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
A Message from our Provider:
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