sebb@pyuxss.UUCP (11/10/83)
Here's another of Mom's favorite crepe recipes. S.Badian Meat and Mushroom Crepes Crepes Sift 1 cup flour with 1/2 t salt. Beat 4 large eggs until light and beat in 2 cups milk. Beat in flour until mixture is smooth and texture of cream( use a blender). Blend in 2 T melted butter. Refigerate for at least an hour. Heat 5" or 6" skillet until drops of water sizzle across it. Brush with about 1/4 t butter. With one hand on handle of pan, quickly ladle in 2 T batter, tilting and rotating pan so batter spreads evenly and very thinly over bottom. Cook about 1 minute. Turn with thin spatula and cook second side until lightly browned. Crepe should look lacy, have some holes , be soft and rollable. Spread (do not stack) on towel. Add butter to pan for each crepe. Filling 1/2 lb. ground chuck 4 T butter 1/2 lb. fresh mushrooms, sliced 2 T flour 1 cup whipping cream 1/2 t onion powder 1/2 t lemon salt 2 T minced parsley 1 cup half and half salt to taste 1 cup (4 ozs.) Gruyere cheese parsley for garnish Make crepes and set aside. Gently brown beef. Drain off fat. Heat 3 T butter in another skillet. Saute mushrooms until lightly browned. Blend 1 T flour with mushrooms. Gradually add whipping cream, and stir until thickened, about 8 minutes. Add onion powder, lemon salt, parsley, and meat mixture. Stir and set aside. Heat remaining 1 T butter in saucepan. Stir in remaining flour. Gradually add half and half. Stir over medium heat until thickened, about 7 minutes. Add salt. Place about 1/4 cup of the meat filling in center of each crepe. Fold both sides over and place in buttered 9"x13" baking dish. Pour cream sauce over crepes and sprinkle with grated cheese. Bake, uncovered in 400 oven for 15 minutes or until heated through and lightly browned. Makes 6 servings