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Crepes (recipe following)
1/4 lb. cooked ham, finely
2 Tbsp. butter or margarine
8 eggs
1/2 c. milk
1/4 c. water
1/2 tsp. pepper
Mushroom Sauce (recipe

1 c. biscuit baking mix
1 egg
1 c. milk

(Crepes may be prepared ahead and refrigerated; then
reheat before serving.) Prepare crepes: Beat biscuit mix, egg
and milk together until smooth. Spoon 2 tablespoons batter
into hot lightly greased 6 or 7-inch skillet, rotating skillet
until batter covers bottom. Cook until light brown; flip and
cook other side.
Cook and stir ham in butter over medium heat about 5
minutes. Mix eggs, milk, water and pepper with fork; pour over
ham in skillet. As mixture begins to set at bottom and side,
lift cooked portion, allowing uncooked portion to flow to
bottom. Avoid constant stirring. Cook until eggs are thick-
ened, but still moist, 3 to 5 minutes. Spoon 1/4 cup ham-egg
mixture on center of each crepe. Roll up and place seam side
down on plate. Spoon Mushroom Sauce over top. Makes 4 serv-

Mushroom Sauce:
1/2 lb. fresh sliced mushrooms
2 Tbsp. chopped onion
3 Tbsp. butter or margarine
1 Tbsp. flour
1/2 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1 c. dairy sour cream
1/3 c. milk
1 tsp. prepared mustard
2 Tbsp. snipped parsley
Cook and stir mushrooms and onion in butter until onion
is tender and mushrooms are light brown, 3 to 5 minutes. Stir
in flour, salt, nutmeg and pepper. Cook and stir over low heat
until mixture is bubbly. Remove from heat.
Mix sour cream, milk, mustard and parsley; stir into
mushroom mixture. Heat, stirring constantly, just to boiling.
Spoon over ham and egg crepes.

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