Mushroom Crepe

Name: Mushroom Crepe
Yield: 24
Ingredients: For the crepes; 2 whole eggs; 2 yolks; 2 tablespoons of melted butter; 1 1/2 cups of milk; 1 cup of wheat flour, sifted; 1/2 teaspoon of salt; For the filling; 6 tablespoons of butter or margarine - 90g; 600g of fresh or canned mushrooms, sliced into thin pieces; 1 cup of wheat flour - 150g; 3 cups of milk - 720ml; 400g of grated cheddar cheese or cut into small pieces; Parmesan cheese, grated for sprinkling (optional)

1
For the crepes
2
2 whole eggs
3
2 yolks
4
2 tablespoons of melted butter
5
1 1/2 cups of milk
6
1 cup of wheat flour, sifted
7
1/2 teaspoon of salt
8
For the filling
9
6 tablespoons of butter or margarine - 90g
10
600g of fresh or canned mushrooms, sliced into thin pieces
11
1 cup of wheat flour - 150g
12
3 cups of milk - 720ml
13
400g of grated cheddar cheese or cut into small pieces
14
Parmesan cheese, grated for sprinkling (optional)

Ingredients

1
For the crepes
2
2 whole eggs
3
2 yolks
4
2 tablespoons of melted butter
5
1 1/2 cups of milk
6
1 cup of wheat flour, sifted
7
1/2 teaspoon of salt
8
For the filling
9
6 tablespoons of butter or margarine - 90g
10
600g of fresh or canned mushrooms, sliced into thin pieces
11
1 cup of wheat flour - 150g
12
3 cups of milk - 720ml
13
400g of grated cheddar cheese or cut into small pieces
14
Parmesan cheese, grated for sprinkling (optional)

Directions

1
Prepare the crepes
2
Place all ingredients in a blender
3
Cover and blend for 5 seconds or until well mixed
4
Refrigerate for 15 minutes
5
Heat a non-stick skillet and brush with melted butter
6
Add approximately 2 tablespoons of batter to the skillet, flipping it over to spread the batter
7
Cook for 1 minute or until lightly browned
8
Flip and cook the other side
9
Remove from the skillet and place on a plate
10
Repeat the process until all the batter has been used
11
Prepare the filling
12
Melt butter in a saucepan
13
Add mushrooms, cover, and simmer over low heat for 5 minutes
14
Add flour, stir well, and cook for 1 minute, stirring constantly
15
Gradually add milk, stirring well
16
Let it come to a boil and then simmer for 3 minutes
17
Add grated cheddar cheese and stir until melted
18
Season with salt and black pepper to taste
19
Spread a small amount of filling on each crepe
20
Roll up and place in a refrigerator-safe form
21
Top with the remaining filling
22
Let it cool, wrap well in aluminum foil or plastic wrap (rolopack or magipack), roll, and refrigerate until frozen
23
To thaw, remove from freezer some hours beforehand and let come to room temperature
24
Alternatively, let it sit in the refrigerator for a day before reheating
25
Heat in the oven before serving
26
You should have 24 crepes.