Crepe Duxelles

Serves: 5
Total Calories: 31


2 cups fresh mushrooms or 1 can sliced mushrooms, drained
1 tablespoon chopped shallot
a bit of parsley
a little salt


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.

Nutritional Facts:

Serves: 5
Total Calories: 31
Calories from Fat: 0

This Crepe Duxelles recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.

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