Recipe - Crepes Souffles Pontchartrmn

CREPES
One half tablespoon Vegetable Oil
One half lg White Onion, Cut In Half
And; thinly cut or sliced up
6 ounce Small Button Mushrooms,
Stems Removed; and cut in
half
2 tablespoon Margarine
1 Clove Garlic
Salt And Pepper To Taste
1 Yellow Pepper; julienned
then
; chopped
1 Red Pepper; julienned then
; chopped
1 Green Pepper; julienned then
; chopped

DRESSING
4 tablespoon Anchoves (Optional);
finely chopped
4 Cloves Garlic; minced
4 teaspoon Crushed Pepper
4 teaspoon Tomato Puree
4 teaspoon Sugar
12 tablespoon Olive Oil
4 tablespoon White Wine Vinegar

Heat the oil in a frying pan and add the onion slices. Saute gently until
softened. Don't let them get too soft. Add the mushrooms, butter or
margarine, and garlic, season with salt and pepper. Add the peppers and
saute further. Make the dressing Place a couple of tablespoons full of the
filling onto an unrolled crepe. Spoon a couple of tablespoons full of the
dressing over it; then roll the crepe and place on serving dish. Put two or
three crepes on the plate and pour a tablespoon or two of the dressing over
the center of the crepes.

Recipe By : Little Mom

Posted to FOODWINE Digest 29 Sep 96

Date: Sun, 29 Sep 1996 22:34:01 0400

From: Eileen & Bob Holze beck4@ASAN.COM