Pancakes (Crepes) Filled With Mushrooms (Filling Only)

Very nummy!!!! (from French Cooking by Eileen Reece)

• Ready In: 35 mins
• Serves: 6

Ingredients

• 4  ounces mushrooms
• 2  ounces butter
•  salt
•  black pepper
•  grated nutmeg
• 1  ounce flour
• 1⁄2 pint  hot milk
• 4  ounces  grated gruyere cheese

Directions

1. Wash and trim mushrooms, but do not peel.
2. Chop the stalks and slice the caps, cook the stalks slowly for 10 minutes in a covered pan, in 1 oz of butter, add the caps, add the seasoning and a pinch of nutmeg.
3. Cook for 5 minutes uncovered.
4. Melt the remaining 1 oz of butter, work in the flour, add milk and cook until thick, stirring briskly. Add the mushrooms and simmer for 5 minutes.
5. Remove from the heat, and beat in two-thirds of the cheese.
6. Correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish.
7. Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.