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Prepare Mornay sauce: melt the butter in a large pot. Add the flour and stir well. Pour the milk slowly, stirring constantly for 10 minutes over low heat.
Add cubed emmenthal and remove from heat when melted.
Add yolk and nutmeg, stir well and set aside.
Reconstitute the dried mushrooms by cover them with boiling water. Steep for 2 minutes, then strain the water.
Sautè in a pan with garlic, olive oil and marjoram for 5 minutes.
Fill each crepe with 1/8 mushrooms, a spoonful of Mornay sauce and some bacon.
Fold in four and put on a buttered baking pan. Cover with the remaining sauce and grill-bake for 15 minutes.

Crepes with Mushrooms and Mornay Sauce

Serves two-three:
8 crepes
40g butter
40g superfine flour (00 flour)
500ml milk
100g emmenthal cheese
1 yolk
1 pinch of nutmeg
25g dried mushrooms
1 tbsp. olive oil
1/2 clove garlic
1 tsp. marjoram
50g bacon

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