This baked dish of delicate mushroom crepes topped with tomato sauce and cheese was a childhood favorite when I was growing up in Calcutta. It represented the best of Continental cuisine as I understood it - crepes from France, tomato sauce from Italy, along with exotic un-Indian mushrooms and a crust of delicious melting cheese....
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<br />What I love about the dish is that the individual components can be made ahead in time, and assembled just before baking and serving. Don't assemble the dish ahead in time, as the unbaked dish doesn't hold up well.
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<br />You can also stuff the crepes with other fillings. For instance, you can add or substitute golden corn for the mushrooms in this recipe.
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<br />Note: my basic savory crepe recipe below has been adapted with suggestions from Alton Brown.

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