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French Cuisine

Crepes au Julienne


2 cups champignons
2 yellow onions
1 teaspoon flour
3 tablespoons butter
1 cup cream
1 cup shredded cheese
salt and pepper to taste

Chop the onions and champignons and sauté the vegetables in melted butter over the medium heat for about 5-7 minutes. In the end, add salt, pepper and flour to thicken the sauce. Place the mixture in the baking dish, top it with cream and shredded cheese, and bake it at 375F for about 20-25 minutes until the dish is golden brown.


3 eggs
2 cups whole milk
1 ½ cups flour
1 dash of baking soda
1 teaspoon white vinegar
salt and sugar to taste
3 tablespoon olive oil

Mix the dry ingredients first (before adding the soda, mix it with vinegar for special fluffiness). Beat the eggs and add the whole milk, and then add the dry ingredients. The mixture has to be thick enough, so if you feel like it’s a little too liquidy, add some more flour. In the end, add a dash of salt, couple of dashes of sugar and some olive oil to make it easier to turn the crepes over. Make the crepes in a medium size pan over medium heat. Butter both sides of the crepe when it’s ready, and stack them on top of each other.

Place the julienne mixture in the middle of the crepe, wrap it into a little sack and tie it up with a string of shallot. Serve with sour cream (optional). It is so delicious!

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