Ham And Mushroom Crepes

• 12 crepes
• 3 Tbsp. butter
• 1 1/2 lb. mushrooms, sliced
• 1 Tbsp. flour
• 1/2 c. whipping cream
• 12 thin slices cooked ham (about 3/4 lb.)
• 1 Tbsp. butter
• 1 Tbsp. flour
• 1 c. light cream or milk
• 1 c. Swiss, Gruyere or Danish Samsoe cheese, grated
• fresh parsley, chopped

1. Prepare crepes.
2. Melt 3 tablespoons of butter over medium heat until bubbly.
3. Add mushrooms and saute until just lightly browned. Sprinkle with 1 tablespoon of flour and stir.
4. Add whipping cream and cook over medium heat until mixture is thickened and liquid is reduced to about 1/3 cup, approximately 8 minutes; set aside. Place a piece of ham on each crepe and spoon on about 1/4 cup of the mushroom filling.
5. Roll and arrange seam side down in a buttered 9 x 13-inch dish.

crepes, butter, mushrooms, flour, whipping cream, ham, butter, flour, light cream, swiss, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702644 (may not work)