Ingredients

Filling

• 3Tbs Butter or Margarine
• 1 lb. Mushrooms
• White sauce-(recipe follows9
• 1 Onion, minced
• 1 small clove Garlic, minced
• 1/4 tsp. Tarragon
• 1 Tbs. Dry Sherry
• 1/2 cup. Cream
• 1 cup. Swiss cheese, grated
• Dash of Nutmeg dash of Salt

Crepes

• 3 Eggs
• 1 cup Milk
• 1 Tbs. Oil
• 2/3 cup Flour
• 1/8 tsp. Salt
• Oil for frying -about 4 Tbs.

Description

White sauce: Melt 3-4 Tbs. butter in a saucepan. Add 1/4-cup flour, 1/4-tsp. salt and a dash of pepper. Cook until bubbly, stirring often. Add 1 c. milk and cook until thick...stir often!

To make the crepes: Mix the ingredients with a mixer or blender and refrigerate for one hour (important-it makes a difference!)

In a 6-7 inch flat bottom frying pan heat about 1/4 Tbs. of oil. When pan is hot pour about 2 Tbs batter and cover the entire surface of pan with a very thin coat of batter..(I use a soup ladle for this. Cook until the top is dry and the edge is crispy, I flip with a spatula as my aim is not so great and I don’t want to loose even one, and lightly brown the other side.

Meanwhile sauté the onion and garlic add the finely sliced mushrooms and seasoning. Take off the heat and add the cooking sherry and white sauce.

Spoon an about 2 Tbs of mushroom filling in the center of each crepe and roll closed sat on a plate seam side down and place in a warm oven to keep all warm until served.

I melt a bit of left over cheese on top and garnish with some mushroom slices. Usually I serve the crepes with white bean salad and white wine.