This easy and never-fail swiss cheese sauce complements all of your savory crepe recipes. It includes both swiss and parmesan cheeses blended together in a smooth cream.
Try it with our recipe for crepes with asparagus and mushrooms.
Add milk to cornstarch in a small bowl. Stir until cornstarch is dissolved. Set aside. Pour wine into a medium saucepan and bring to a boil. Reduce to 1 tablespoon.
Remove from the burner and stir in milk-cornstarch mixture. Add cream, salt and pepper. Stir and let simmer for 2 minutes. Add both cheeses and whisk together until melted. Simmer for one minute more. Remove from heat, stir in nutmeg, and serve.
Yield: About 1½ cups of sauce