Cheesy Norwegian Crepes

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• Crepes:
• ½ cup all purpose flour
• ¼ cup butter
• Filling:
• 2 tablespoon butter
• ¼ teaspoon salt
• 2 cup shredded Jarlsberg cheese
• ½ cup milk
• ½ teaspoon salt
• 1 cup chopped fresh mushrooms
• 2 medium tomatoes, chopped
• 1/8 teaspoon pepper
• 2 eggs
• ½ cup chopped onions (I use green onions)
• 1/8-teaspoon thyme, crushed

Crepes: In a bowl, combine ½ cup cheese, flour, eggs, milk, melted butter and ½ teaspoon salt. Blend well. Refrigerate for at least 30 minutes. Stir batter, if necessary thin slightly with additional milk. For each crepe pour about 2 tablespoons of batter into lightly greased 7-inch skillet with sloping sides. Turn skillet to coat bottom evenly. Cook until golden brown.

• Makes 8

Filling: In a large skillet, brown mushrooms and cook onions in remaining 2 tablespoons of butter. Add tomatoes (I use plum as they are firmer and have less juice), salt, pepper and thyme. Cook several minutes, stirring often. Remove from heat and stir in 1-cup cheese. Divide filling among crepes. Roll up and place seam side down in a shallow heatproof dish. Sprinkle remaining 1/2-cup cheese down the center of crepes. Broil about 4 inches from heat until cheese is melted. Serve immediately.

• Make 4 servings

(New Haven Register May 1979)