Crepes with Mushroom Ham Filling Recipe

From Dorothy McNett's Recipe Book.

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Crepes with Mushroom Ham Filling

From Dorothy McNett's Recipe Book at

8-10 crepes (see basic recipe)

2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground peppercorns
pinch of freshly ground nutmeg
1 1/4 cups whole milk
1/4 cup heavy cream, if desired

2 tablespoons butter
2-3 shallots, finely minced
1/2 pound white mushrooms, finely chopped

prosciutto or Serrano ham sliced very thin
1/2 cup freshly grated Gruyere cheese

Make the crepes. Set aside. In batter bowl whisk together the oil, flour, salt, pepper and nutmeg. Whisk in the milk. Microwave on high 1 minute. Whisk very well. Microwave another 1 minute, whisk, repeat until nicely thickened. Add the cream. Set aside. In skillet or saute pan, heat the butter to melt, adding the shallots and mushrooms. Cook and stir until the mushrooms start to release their juices back into the pan. Stir in the bechamel sauce. Spread each crepe with a little of the sauce and top with a ham slice. Add a little more sauce. Roll and place in a buttered baking dish. Sprinkle with the cheese. To serve, heat oven to 375 degrees. Bake about 15 minutes, to warm through and to melt the cheese.

Recipe created 2005-01-18.

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