Pancakes (Crepes) Filled With Mushrooms (Filling Only) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Very nummy!!!! (from French Cooking by Eileen Reece) Ingredients:
4 ounces mushrooms |
2 ounces butter |
salt |
black pepper |
grated nutmeg |
1 ounce flour |
1/2 pint hot milk |
4 ounces grated gruyere cheese |
Directions:
1. Wash and trim mushrooms, but do not peel.
2. Chop the stalks and slice the caps, cook the stalks slowly for 10 minutes in a covered pan, in 1 oz of butter, add the caps, add the seasoning and a pinch of nutmeg.
3. Cook for 5 minutes uncovered.
4. Melt the remaining 1 oz of butter, work in the flour, add milk and cook until thick, stirring briskly. Add the mushrooms and simmer for 5 minutes.
5. Remove from the heat, and beat in two-thirds of the cheese.
6. Correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish.
7. Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.
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