Mushroom and Cheese Crepes
For brunch or lunch, make stuffed crepes with a creamy béchamel sauce, golden-brown mushrooms and gooey Gruyère. A gorgeous way of serving salty crepes.
Ingredients
- 1 tbsp butter
- 1 tbsp unbleached all-purpose flour
- 3/4 (180 ml) milk
- 3oz (85 g) firm ripened cheese or Gruyère cheese, grated
- 1/2 lb (225 g) white mushrooms, thinly sliced
- 1 tbsp butter
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp chives, finely chopped
- 4 thin crepes, about 8 inches (20 cm) in diameter, hot (see note)
Instructions
- In a pot over medium heat, melt the butter. Add the flour and cook for 1 minute while whisking. Add the milk. Bring to a boil, stirring constantly. Cook for 2 minutes or until the mixture thickens.
- Add 1/4 cup (25 g) of the grated cheese to the pot. Season with salt and pepper. Cover and keep warm.
For brunch or lunch, make stuffed crepes with a creamy béchamel sauce, golden-brown mushrooms and gooey Gruyère. A gorgeous way of serving salty crepes.