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| 1 |
Ham & Cheese: Spread dijon mustard on each, top with ham slices and sprinkle with shredded cheddar cheese. Roll up tightly and serve. |
| 2 |
Mushrrom: Sauté 1 lb of mushrooms in 2 tbs butter over medium heat for 3 Minutes. Add 2 cups whipping cream, a pinch of nutmeg, 1 tbs chicken base and pepper. Simmer until thickened. Place mushroom mixture in crepes and roll up. Garnish with sauce and mushrooms. |
| 3 |
Crepes may be frozen for up to 3 months by stacking waxed paper in between each one. Thaw in fridge. Fill with filling and bake at 350° until cheese melts. About 10-14 minutes. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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