Wednesday, May 5, 2010

Whole Wheat Crepes with Mushrooms and Asparagus

Start by cooking down chopped mushrooms in a pan, add small amount of butter, garlic and white wine. Let cook slowly until tender.

To make the crepes blend together:
  • 1 cup low-fat milk
  • 3/4 cups whole wheat flour
  • 1 large egg
  • 1 additional egg white
Heat up a pan with small amount of olive oil and place one ladle of crepe batter in pan and spread around , cook through, set aside.

Bechamel Sauce:
  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg
In pot stir melt butter, add flour, then milk, etc. Stiring until boil and let thicken, can add favorite cheese to give it a great consistency and flavor.

Place mushrooms in crepe and top with sauce, serve with grilled asparagus.

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