Good Food And Treasured Memories

Savory Portobello & Pork Crepe Stacks

Smoked Gouda cheese gives such a nice flavor to these crepes.

CourseBrunch, Lunch, Main Dish
CuisineAmerican, French

Servings

2-3

Servings

2-3

Ingredients

Crepes

3 eggs
1 1/2cups flour
1 1/2cups milk
2tbsp oil
1 1/2tsp parsley flakes

Gouda Sauce

100grams ( 1/2 cup) margarine
1/4cup flour
1 1/2cups milk
1 1/2cups chicken broth
1 1/2tsp parsley flakes
1 1/2tsp dry mustard
3/4tsp Paprika
1/4tsp pepper
3/4tsp salt
110grams Gouda cheese, smoked

Filling

Instructions

Crepes

In a large container with a cover, beat eggs well on medium speed. Gradually add dry ingredients alternately with milk & oil. Beat until smooth. Refrigerate at least 1 hour before cooking.

Gouda Sauce

In a saucepan, melt margarine; add flour while stirring for a couple of minutes. Gradually whisk in milk, chicken broth & spices. Add cheese; cook, stirring until cheese is melted. Set aside to cool slightly then place in food processor. Process until smooth & fluffy.

Filling

In a bowl, combine water & seasonings. Add ground pork & mix well. In a skillet, saute mushroom slices in margarine; remove from skillet & set aside. Scramble fry pork until no longer pink. Spoon onto paper towels to drain. Add to Gouda sauce.

To Assemble:

Place one crepe on each dinner plate. Top with slices of sauteed mushrooms & some pork/Gouda sauce. Repeat 3 more times on each plate. Garnish if you prefer. It may be necessary to reheat for a couple of minutes in the microwave before serving.