11
1 lb. (454 g) fresh mushrooms
1/4 cup (60 ml) butter
1/2 tsp. (3 ml) salt
1/4 tsp. (1.5 ml) pepper
1/2 tsp. (3 ml) seasoned salt
2 packets beef bouillon
4 tbsp. (60 ml) dry white wine
1 cup (250 ml) dairy sour cream
2 tbsp. (30 ml) chives, minced
Melt butter in a skillet, slice mushrooms and sauté about 4 minutes. Add salt,
pepper, seasoned salt, bouillon and wine. Cook over medium heat for several
minutes. Stir in sour cream and chives. Heat but do not boil. Spoon about 4
tablespoons mushrooms and sauce onto center of crepes, brown side down, and
fold over.
Ham'n Eggs Hollandaise
1 batch basic or buckwheat crepes
Sliced boiled ham, circles preferably
Hard boiled eggs, sliced (or soft scrambled eggs)
Asparagus spears, fresh or frozen cooked (optional)
Melted butter or margarine
Hollandaise Sauce (about 1/4 cup (60 ml) per crepe)
Preheat oven to 350
°
F (190
°
C) . Assemble desired number of crepes by placing a
slice of ham on each crepe, brown side down. If necessary, trim ham slice to fit.
Arrange 4-5 slices of egg or a heaping spoonful of scrambled eggs and 3 or 4
asparagus spears across center. Spoon on a coating of Hollandaise sauce. Roll
crepe and place seam side down in buttered baking dish. Brush or drizzle with
melted butter. Bake 10-15 minutes until hot. Serve with additional warm
Hollandaise sauce or cheese sauce.
Crepes Florentine
10-12 crepes
1 10 oz.(280 g) package frozen chopped spinach
4 tbsp. (60 ml) butter or margarine
3 tbsp. (45 ml) all-purpose flour
1 cup (250 ml) milk
1/2 tsp. (3 ml) salt
1/8 tsp. (pinch) nutmeg
1/8 tsp. (pinch) pepper
1 cup (250 ml) Swiss cheese, shredded or diced
1 tsp. (5 ml) onion,grated
melted butter or margarine
Parmesan cheese, grated
