Mushroom Crepes With Ham
|Green onions/0.5 onion||3 , finely chopped|
|Mushrooms||1 1⁄2 Cup (24 tbs), thinly sliced|
|Lemon juice||2 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Thin boiled ham slices||8|
|Grated swiss cheese/Gruyere cheese||1⁄2 Cup (8 tbs)|
|Cornstarch||1 Tablespoon, dissolved in 2 tablespoons cold water|
|Water||2 Tablespoon (For Cornstarch)|
|Heavy cream||1⁄4 Cup (4 tbs)|
Saute the onion in the butter until soft.
Add the mushrooms.
Spinkle the mushrooms with lemon juice to prevent discoloration.
Cook the mushrooms for 1 minute.
Add the chicken broth and cook over a high heat, uncovered, for 1 more minute.
Lower the heat and add the grated cheese and cream.
Do not heat the cheese too quickly or it will spin into threads.
Add the cornstarch dissolved in water and the mixture will thicken immediately.
It should be thick enough to hold its shape in the rolled crepe.
Adjust the seasoning, adding salt and pepper to taste.