| | CREPE BATTER |
| 1 | c | Flour; (Wondra or instant-blending preferred) |
| 2/3 | c | Each milk and water |
| 3 | lg | Eggs |
| 1/4 | ts | Salt |
| 3 | tb | Melted butter; or sesame or peanut oil |
| | VEGETABLES AND CHEESE |
| | FOR FILLING |
| 1 | lb | Carrots |
| 6 | tb | Butter; (up to 8) |
| | Salt and pepper |
| 1/2 | ts | Or so fresh or dried dill weed; (optional) |
| 1 | lb | Fresh mushrooms |
| 4 | tb | Minced shallots or scallions |
| 1 | bn | (18 to 20 ounces) fresh broccoli |
| 2 | c | Coarsely grated Swiss Cheese |
| | CUSTARD MIXTURE FOR FILLING |
| 1 | c | (1/2 lb) cream cheese |
| 6 | lg | Eggs |
| 1 | c | Milk and/or heavy cream |
| | Salt and pepper |
| | A pinch of nutmeg; to taste |
| | OPTIONAL SAUCE |
| 2 1/2 | c | Fresh tomato sauce; (up to 3) |
