White cream sauce for crepes

6 To 8

Ingredients

Quantity Ingredient
5 smalls Mushrooms (or more if you prefer) (up to 6)
1 Thick slice of ham
⅓ cup Flour
2 tablespoons Butter
2 cups Milk
Shreded cheese
½ teaspoon Salt
½ teaspoon Pepper
1 teaspoon Nutmeg
1 Cereal bowl
1 Wisk
1 Sauce pan

Directions

EQUIPMENT

This is one of Veronique's family recipes. It's so yummy that I've 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 crêpe and roll it up.

La Cuisine de Véronique

cookinginfo@... Posted to TNT - Prodigy's Recipe Exchange Newsletter by Everett Woods <recipes@...> on Aug 18, 1997

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