Roquefort and Mushroom Crepes

ROQUEFORT AND MUSHROOM CREPES

50g butter
1 large onion peeled and chopped
2 large cloves of garlic, peeled and thinly sliced
275g mushrooms sliced
2 tablespoons of fresh chopped parsley
1 tsp dried oregano
55ml Madeira or Marsala - I didn't have any so used a bit of sherry
250ml ready-made bechamel sauce - or make your own
110g Roquefort cheese
12 crepes - I bought mine
75ml creme fraiche
25g finely grated parmesan
Pepper to taste

Melt the butter in a deep saucepan and add the onion and garlic.  Cook over a moderate heat until the onion becomes soft and pale gold - it should be tender to the touch and only lightly coloured.  Meanwhile, slice the mushrooms.  Add the mushrooms to the onion with a little more butter if the mixture seems dry.  Let them cook until dark and soft, stirring to stop them sticking.

Stir in the herbs, then add the Sherry.  Let it bubble, then leave for a minute or two until it is absorbed.  Stir in the bechamel sauce and crumble in the Roquefort.  Taste and season with black pepper and perhaps a little salt, if needed.  Let it cool a little. 

Preheat oven to 180 c, 350 F, gas mark 4.  Fill the crepes with the mushroom mixture, one at a time - spoon a dollop of the mushroom filling in the middle and fold over the edges.  Place in a baking dish. 

Place spoonfuls of the creme fraiche over the crepes, then grate the parmesan on the top. 



Bake in the oven for about 20 minutes until the cheese is golden and the cream bubbling.



I like to serve this with a nice salad.