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.
Instructions
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1
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.
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2
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.
