White Cream Sauce For Crepes Recipe
Yield: 6 To 8Recipe by luhu.jp
Ingredients:
5 small: Mushrooms, (or more if you prefer) (up to 6)
1 Thick slice: of ham,
1/3 cup: Flour,
2 tbsp: Butter,
2 cup: Milk,
Shreded cheese,
1/2 tsp: Salt,
1/2 tsp: Pepper,
1 tsp: Nutmeg,
EQUIPMENT
1: Cereal bowl,
1: Wisk,
1: Sauce pan,
Directions:
This is one of Veroniques family recipes. Its so yummy that Ive used it
many other dishes besides Crepes, but I think it tastes best with crepes.
Preparation: 10 Minutes Baking Time: 30 Minutes
Prepare mushrooms and ham first. Remove mushroom skins, slice them, and put
them into a cereal bowl with 1 cup of water. Cook in microwave for 2
minutes. Slice the ham into small pieces.
Melt butter over low heat, but don
t brown it. Mix the flour and butter
over low heat for 1 minute, stir repeatedly to avoid browning. Remove from
heat, add milk. Reapply low heat, stir regularly to avoid burning.
This will be ready in about ten minutes when the milk is almost ready to
boil (but not boiling). The mixture will slowly start to thicken at this
point. Once it starts to thicken mix in the mushrooms, ham, cheese, salt,
pepper, and nutmeg and continue stirring for about 1 minute. At this point
the mixture should be much thicker and creamy. To serve just place a small
portion of the sauce in the middle of the cr
pe and roll it up.
La Cuisine de V
ronique http://www.cooking-french.com
cookinginfo@cooking-french.com Posted to TNT - Prodigys Recipe Exchange
Newsletter by Everett Woods on Aug 18, 1997
Source from luhu.jp
many other dishes besides Crepes, but I think it tastes best with crepes.
Preparation: 10 Minutes Baking Time: 30 Minutes
Prepare mushrooms and ham first. Remove mushroom skins, slice them, and put
them into a cereal bowl with 1 cup of water. Cook in microwave for 2
minutes. Slice the ham into small pieces.
Melt butter over low heat, but don
t brown it. Mix the flour and butter
over low heat for 1 minute, stir repeatedly to avoid browning. Remove from
heat, add milk. Reapply low heat, stir regularly to avoid burning.
This will be ready in about ten minutes when the milk is almost ready to
boil (but not boiling). The mixture will slowly start to thicken at this
point. Once it starts to thicken mix in the mushrooms, ham, cheese, salt,
pepper, and nutmeg and continue stirring for about 1 minute. At this point
the mixture should be much thicker and creamy. To serve just place a small
portion of the sauce in the middle of the cr
pe and roll it up.
La Cuisine de V
ronique http://www.cooking-french.com
cookinginfo@cooking-french.com Posted to TNT - Prodigys Recipe Exchange
Newsletter by Everett Woods
Source from luhu.jp
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