Crepes Aux Champignons

Mushroom-filled pancakes may be served as a first course or as a luncheon entree.

1 medium onion, finely chopped.

Butter of margarine.

1 pound fresh mushrooms, cleaned and chopped.

2 tablespoons flour.

Half-cup sour cream at room temperature.

2 tablespoons chopped fresh dill or parsley.

Salt, and pepper to taste.

Freshly grated nutmeg to taste.

1 cup milk.

1 large egg, beaten.

1 cup sifted all-purpose flour.

Grated Parmesan cheese.

Put about two large spoonfuls of the mushroom mixture onto each pancake. Roll up and arrange, seam side down, in a buttered shallow baking dish. Dot the top with butter and sprinkle with cheese. Put in a preheated hot oven about 10 minutes before serving.