Mushroom Cheese Crepes
|Bechamel||1⁄2 Cup (8 tbs)|
|Mushrooms||1 Pound, thinly sliced|
|Shallot/Green onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), minced / pressed (Small Clove)|
|Dry tarragon||1⁄4 Teaspoon|
|Dry sherry||1 Tablespoon|
|Whole wheat crepes/Cornmeal soy crepes||12|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Shredded gruyere cheese/Swiss cheese||1 1⁄2 Cup (24 tbs)|
|Freshly grated nutmeg||1 Tablespoon|
Prepare Bechamel Sauce.
Melt butter in a wide frying pan over medium high heat; add mushrooms, shallot, and garlic and cook, stirring often, until mushrooms are lightly browned and liquid evaporates (8 to 10 minutes).
Lift out about 1/4 cup of the mushrooms; set aside for garnish.
Sprinkle tarragon over mixture.
Remove from heat and stir in sherry and half of the Bechamel Sauce.
Spoon an equal amount of filling down center of each crepe; roll to enclose.
Place a single layer of filled crepes, seam side down, in a lightly greased 9 by 13 inch baking dish. (At this point, you may let cool, cover, and refrigerate filled crepes and sauce until next day.)
Add cream to remaining Bechamel Sauce and cook, stirring often, over medium heat until sauce is heated through.
Pour evenly over crepes, sprinkle with cheese, and dust lightly with nutmeg.
Bake, uncovered, in a 425Â° oven for 12 to 18 minutes or until lightly browned and bubbly.
Spoon reserved mushrooms onto baked crepes.
Garnish with tomato wedges, if desired.
Melt 4 tablespoons butter or margarine in a 1 1/2 to 2 quart pan over medium heat.
Stir in 1/4 cup unbleached all purpose flour, 1/4 teaspoon salt, and a dash of ground red pepper (cayenne).
Cook, stirring, until bubbly.
Remove from heat and slowly pour in 2 cups milk, stirring until blended.
Cook, stirring, until sauce bubbles and thickens.
In a medium size bowl, beat 3 egg yolks.
Slowly pour in some of the hot sauce, stirring; then add egg mixture to sauce and cook over medium heat, stirring, just until sauce thickens but does not boil (about 1 minute)