Serves: 5
Total Calories: 31
1. Drain mushrooms and dry on paper towel. Pour into frying pan which has been sprayed with Pam and a little vegetable oil.
2. Add chopped shallots, parsley, a little salt and simmer slowly about 10 minutes. Cover the crepe with mixture and roll up. Serve hot.
Variation: Crepes can be covered with jam and rolled or sprinkled with sugar for breakfast or snack.
This Crepe Duxelles recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.
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