Recipe for Crepes - Sweetcorn Mushroom Filling /Cheese Sauce [D] 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 tbl Low-fat spread
3 cup Mushrooms, sliced.
300 gm Sweetcorn, canned, drained.
----------------- CHEESE SAUCE ----------------
2 tbl Low-fat spread
1/4 cup Flour
1/3 cup Milk, skimmed
Salt
Black pepper, freshly ground.
1/4 cup Cheese, cheddar, low-fat, grated.
Salt
Black pepper, freshly ground.
Instructions:
Instructions: Melt the low-fat spread in a pan, lightly saut=82 the mushrooms.

Meanwhile, make the cheese sauce. Melt the low-fat spread in a pan, stir in the flour and cook for 1 minute. Then lower the heat and gradually add the milk, stirring all the time. Bring the sauce to a boil and stir quickly until the sauce thickens. Add the cheese and stir until has melted, then add the mushrooms and sweetcorn. Season to taste with salt and freshly ground black pepper.

Fill the pancakes with the ratatouille- putting 2-3 tbs of it in the middle of each pancake- then roll them up and put them in an ovenproof dish.

Sprinkle the cheese over them and bake for 10 minutes ay 350^F/180^C.

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