Place flour, milk, eggs, sugar, oil and salt in blender/ food
processor and process until smooth. Let stand 1 hour or place in
refrigerator. Heat a lightly oiled omelet/crepe pan over medium high heat.
Pour 1/4 cup crepe mixture into pan, swirling quickly to disperse batter
evenly over surface.
Cook until crepe is lightly browned, lifting up edge of
crepe and tilting pan so that uncooked batter flows onto the hot surface.
Flip crepe over and brown slightly on other side. Remove and cool. Stack
crepes between sheets of wax paper (cooled, stacked crepes may be wrapped in
foil and frozen for later use).
Make a white sauce by whisking together melted butter and flour in
a medium saucepan over medium heat. Cook about 2 minutes, whisking
constantly. Gradually add milk, still whisking, and simmer 5 minutes until
sauce is smooth and thickened.
Stir in salt, black pepper, cayenne and dry
mustard. While sauce is simmering, sauté mushrooms in 2 tablespoon butter in
a separate pan. Season mushrooms with garlic and parsley. Add ham, cheeses
and mushrooms to sauce. Let sauce cool slightly. Place 2 tablespoon sauce in
center of each crepe. Tuck in sides of crepe and roll up tightly.
side down, in 9 x 12 inch baking pan. Pour remaining sauce over top. Crepes
may be held in refrigerator overnight at this point. When ready to serve,
place in preheated oven at 325 degrees and bake until sauce is bubble and
just beginning to brown, 15 minutes - a little longer if crepes have been
1/4 cup butter melted
1/4 cup flour
2 1/4 cup milk
1/4 teaspoon salt
1/2 teaspoon dry mustard
Dash black pepper
Dash cayenne pepper
2 tablespoon butter
1/2 lb sliced fresh mushrooms
Dash garlic powder
1 tablespoon fine chopped parsley
2 cup cubed ham
1/2 cup shredded Swiss cheese/German butter kaese
1/2 cup grated parmesan cheese