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Crepe Batter:
3 eggs slightly beaten
1 1/3 cups sifted flour
½ tsp. Salt
2 ¼ cups whole milk
¾ cup cream ( ½ & 1/2)
¼ cup melted butter
Beat eggs slightly. Combine flour and salt in bowl. Add to egg mixture all
at once. Stir in milk and cream gradually. Beat mixture until well blended.
Add melted butter. Batter should be refrigerated overnight. Make sure batter
is well blended before making crepes.
Cook crepes and place between wax paper. Can be frozen and sealed in a Baggie
or can be kept in fridge but use within 2 days.
Mushroom Filling
½ pound diced mushrooms
2 tbsp chopped green onion
3 tbsp butter or margarine
2 tbsp all purpose flour
1 cup cream (1/2&1/2)
1 tbsp sherry or dry vermouth
1 tsp salt
¼ tsp pepper
Melt butter or margarine in pan. Add mushrooms and green onion, S&P and simmer till cooked (3-5 min) Stir in flour and gradually add cream stirring until smooth and thickened. Stir in sherry and remove from heat. Make sure it is all blended together. Note: filling can be made a few days ahead and refrigerated.
To assemble Crepes: Add 1-2 tbsp filling in the middle of each crepe and fold
the crepe over the filling and fold in the sides. Place seam side down in lightly
greased serving dish. Place 2 crepes in each individual serving dish or put
all into larger dish and serve on plates. This can all be done the night before
or you can assemble in the morning. Take frozen crepes out of freezer the night
before
Sprinkle filled crepes with grated Parmesan cheese. Dot with a bit of butter.
Bake in hot oven at 425 degrees for 10-12 minutes until cheese melts and crepes
are heated through. If you have assembled the night before take them out of
the fridge and bring them to room temperature before baking.
Makes 4-6 servings. Can double the mushroom filling too as I usually like to
add more filling.
Note: Can use mushroom filling in omelets or in pastry shells for variety.
Monika
A Gazebo In The Garden Bed and Breakfast , Vancouver
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