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Purchased crepes simplify this elegant appetizer recipe.

Source: Better Homes and Gardens


Recipe Summary

40 mins
20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • For sweet pepper sauce, in a blender container or food processor bowl combine roasted peppers, half-and-half or light cream, and vinegar. Cover; blend or process until smooth. Pour into a small bowl. Cover; set aside.

  • In another small bowl stir together cream cheese, parsley, garlic, and black pepper; set aside. In a large skillet cook mushrooms and onion in hot margarine or butter over medium-high heat for 4 to 5 minutes or until mushrooms are tender and most of the liquid evaporates. Remove from heat; stir in prosciutto or ham.

  • Place one crepe in the bottom of a lightly greased 9-inch pie plate. Spread about one-fifth of the cream cheese mixture over crepe; sprinkle with about one-fifth of the mushroom mixture. Add a second crepe (if using square crepes, set second crepe at a slight angle to the first crepe so points are staggered). Add another one-fifth of the cream cheese and mushroom mixtures as before. Repeat with the remaining crepes, cream cheese mixture, and mushroom mixture, ending with mushroom mixture. Cover loosely with foil.

  • Bake in a 350 degree F oven about 20 minutes or until heated through. Cut into wedges to serve. Pass sweet pepper sauce. Makes 6 to 8 servings.

Nutrition Facts

285 calories; fat 24g; cholesterol 65mg; saturated fat 12g; carbohydrates 9g; insoluble fiber 1g; protein 10g; vitamin a 360.6RE; vitamin c 72mg; sodium 509mg; calcium 50.5mg; iron 2mg.