culinary review
   
   

Baked Crepes with Mushroom Sauce

Last Modified: 05/15/10
First Published: 05/12/10
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Views: 648
crepes

To bake crepes with a filling not only makes for a very taste dish, it's also great if you want to prepare in advance. You can make a whole bunch of crepes hours before eating, make a filling, roll them up and save them in the fridge. Then you simply bake the dish for about 30 minutes before eating. This is great if you're having company, or if you just want to plan ahead.

If you haven't tried filling and baking crepes, then it's certainly about time since they are so delicious. You can really experiment with various fillings depending on what you have on hand, our favorites include mushroom sauce, shrimp sauce, and spicy sauteed beef (of course not together). But, the sky's the limit, crepes is such a versatile dish, it goes well with most flavors and ingredients such as fish, meat, chicken and vegetables. We like to make a basic bechamel sauce and fill it with various ingredients.

4 servings

Ingredients:

  • enough crepes for 4 people (about 12)
  • 2 tablespoons butter
  • 1 onion, sliced
  • 1 pack of mushrooms (button or a combination)
  • 2 tablespoons flour
  • 4 cups milk
  • salt and pepper
  • grated cheese (mozzarella, cheddar or Monterrey Jack works well)

Method:

Put the oven at 375 degrees.

Saute the sliced onion and the mushrooms in the butter for about 10 minutes, or until the mushrooms are starting to brown. At this point sprinkle over the flour, cook for an extra minute or two, then slowly add the milk, a little at at time and stir constantly to avoid and lumps. Let come to a simmer and let the sauce thicken up. Taste with salt and pepper.

Butter a Pyrex dish, Place some of the filling on each crepe, then roll it up, place it in the dish. Repeat with all the remaining crepes, and try to distribute out the filling evenly. Top the rolled up crepes with grated cheese and bake in the oven for about30 minutes or until the cheese start to brown. Serve with a green salad on the side.