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Pancakes (Crepes) Filled With Mushrooms (Filling Only)

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“Very nummy!!!! (from French Cooking by Eileen Reece)”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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