Crepes:
1/2 cup all-purpose flour
2 eggs, lightly beaten
3/4 cup milk
1 pinch of salt
Filling:
1 small onion, finely chopped
1/4 cup butter
1/2 pound mushrooms, sliced
salt and pepper to taste
Cheese Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon salt
black pepper to taste
3/4 cup grated cheddar cheese
1 tablespoon freshly squeezed lemon juice
Crepes:
1/2 cup all-purpose flour
2 eggs, lightly beaten
3/4 cup milk
1 pinch of salt
Filling:
1 small onion, finely chopped
1/4 cup butter
1/2 pound mushrooms, sliced
salt and pepper to taste
Cheese Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon salt
black pepper to taste
3/4 cup grated cheddar cheese
1 tablespoon freshly squeezed lemon juice
To make the crepes, mix the flour, eggs, milk, and salt until you get a uniform batter
Let it rest at room temperature for 1 hour
While that's resting, sauté the onion in butter until it's soft but not golden brown
Add the mushrooms and cook slowly over low heat for 15 minutes, or until almost all the liquid has evaporated
Season to taste
Butter a non-stick skillet lightly and prepare the crepes, using 3 tablespoons of the batter per crepe
Tilt the skillet from side to side to distribute the batter evenly and get thin crepes
Let them cook slightly on both sides
Place 1 tablespoon of the mushroom mixture in the center of each crepe and roll it up like a roulade
Arrange the crepes side by side on a baking dish that can be taken to the oven for a few minutes
Prepare the cheese sauce, melting the butter and whisking in the flour
Gradually add the milk, salt, and black pepper, stirring until it thickens slightly
Add the grated cheddar cheese and freshly squeezed lemon juice
Cook just until the cheese has melted
Place the sauce on top of the crepes and bake until golden brown
Garnish with parsley.
