Saute 2 lbs. mushrooms in l stick butter along with l large minced
onion, l green pepper and l red pepper. Saute until golden and add
2 pkgs. Knorr Hollandaise sauce dry mix and enough flour to make a
roux. Add enough light cream to make the filling the right texture
that you want. Taste – add white pepper, MSG, salt to taste. Do
this whole procedure in large heavy skillet.
Fill crepes – put in oven proof dish and pour some of the filling
thinned down with light cream over top – sprinkle some good sharp
cheddar cheese over top.
Cover with foil and warm in low oven till bubbly.
THERE IS NO NEED TO ADD FLOUR TO MAKE THIS ROUX. CREPES BECOME
TOO FLOURY AND THICK AND STICKY. KNORR MIX SEEMS TO BE ENOUGH
TO THICKEN THE SAUCE. THEN ADD THE LIGHT CREAM.