50 g/2 oz butter, plus extra for greasing
100 g/3½ oz mushrooms, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley
50 ml/2 fl oz brandy
1 quantity Béchamel Sauce
12 crêpes
3 tablespoons Parmesan cheese, freshly grated
salt and pepper


1.Grease an ovenproof dish with butter. Melt half the butter in a frying pan.
2. Add the mushroome and cook over a low heat, stirring occasionally, for 5 minutes.
3.Add the parsiey, season with salt and pepper, sprinkle with the brandy and co for 3-4 minutes until the liquid has evaporated.
4.Spread 1 tablespoon of the béchamel sauce on each crêpe, top with 1 tablespoon of the mushrooms and roll up
5.Arrange in a single layer in the dish, pour the remaining béchamel sauce over them, sprinkle with the Parmesan and dot with the remaining butter.
6. Bake for 10-15 minutes.

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