Mushroom and Cheese Crepes

Ingredients

• Béchamel

  • 1 tbsp butter
  • 1 tbsp unbleached all-purpose flour
  • 3/4 (180 ml) milk
  • 3oz (85 g) firm ripened cheese or Gruyère cheese, grated

• Filling

  • 1/2 lb (225 g) white mushrooms, thinly sliced
  • 1 tbsp butter
  • 1 tsp (5 ml) Worcestershire sauce
  • 1 tbsp chives, finely chopped
  • 4 thin crepes, about 8 inches (20 cm) in diameter, hot (see note)