Tuesday, 18 October 2011

Ham Mushroom and Cheese Crepes


Here Hans is so wild about filled pancakes. I think it is for years he has been asking me to make Savoury filled panckaes.
Every time he ask me I tell him to look for a good recipe in the net and if he finds one I will make one and then he will muùble back yeah..............if it was a seet baking you would look woudn't you.
Yeah OK I have to admit I will indeed :-)
Then two months back I saw this  Crepes book and Ordered it and it still took me so long to make a recipe from this book.
I do have to say it has such delicious recipe that I will probaly end up making all of them in time making Hans fed up with filled pancakes.
This is what I made for last friday evening for Dinner.

The panckaes would be a bit browner on top than in my picture, I took one out to take a picture before it was fully done.
I will share step be step pictures when I have a bit more time to edit the pictures
.
For the panckae.
2 large eggs
1 cup mil
1/3 cup water
1 cup all purpose flour
1/4 tsp salt
2 tablespoon butter melted plus 2 to 3 spoon for coating the pan.

In a blender or food porccessor, blend the eggs, milk, water and flour salt and 2 tbsp melted butter for 5 seconds or untill smooth.
Stir down and repeat if necessary or you can also mix this with hand.
Cover and refrigerate for at least 1 hour t( though 2 hourse is preferable)
Gentley stir in the batter if it has seperated.
Heat a seasoned 6- or 7- ibcg bon stick crepe pan  ( i think mine was bigger)over medium - high heat until hot.
Coat the pan lightly with butter, lift the pan from the hear and pour few tbsp for a smaal crepe or more for a bigger crepe, tilting and roating the pan to coat the surface.
Cook untill almost dry and lightly browned edges, about 1 minute.
loosen the edge with a metal spatuala and flip the crepe over using the spatuala for 15 seconds or untill lightly browned.
Turn the crepe out onto a clean plae to coo;.
Repeat with teh remaining batter; stacking the crepes as they are cooked.


For the Mornay sauce
3 tbsp butter ( i added a bit more)
4 tbsp flour ( ( i added a bit more flour too)
1  1/2 cups milk
3/4 chicken broth
Salt and freshly ground pepper
1/4 tsp freshly grated nutmeg
1 cup Shreded Gruyere chees
Filling etc....
2 tbsp butter
2 shallots chopped
1 1/2 cup sliced mushrooms
300 to 400 gm cooked and sliced ham.
3 tbsp finley chopped fresh flat leag parsley
1/4 shredded Gruyere Cheese  ( used less as my cheese was over)


To make the Mornay Sauce.
In a medium sauce pan over medium heat, melt butter add the flour and cook, stirring until the mixture is bubbly, about 1 minute.
Add the milk, broth, salt and papper to taste, and nutmeg and whisk untill the sauce is thickens and comes to a boil.
Reduce the heat and simmer, whisking occasionally for 5 minutes.
Stir  in the Gruyere.
Remove the pan from the heat and set aside.
In a large skillet over a medium heat, melt 2 tbsp butter and saute the shallots for 1 minute, or untill translucent.
Add the mushrooms and saute for 2 minutes or untill soft.
Reserve a bit of the  of the mornay sauce for topping.
Mix the mushroom, Ham and Parsley into the pan with the remaining sauce.

Spoon few absp of filling in a ribbon down the center od each crepe and roll to enclos. Arrange in a greased baking dish all the pancakes.
Pour the rest of the mornay sauce over the pancakes and sprinkle the cheese .
Preheat the oven to 375 ° F and  bake for 20 to 25 minutes or untill heated through.

15 comments:

Bombay-Bruxelles said...

Stuffed crêpes are a family favorite but I do avoid all bechamel-based sauces to make them lighter :-)

Gloria said...

Dear Happy Cook I love mushrooms and these cheese crepes are amazing , yours pictures are georgeous, xxgloria

An Open Book said...

oh my what a coincidence...ever since i had a mushroom and spinach crepe at a cafe called crepaffaire, im hooked on to the savoury ones..this is more or less the same way i did it, except i used shredded chicken instead of ham..yummooo

Bong Mom said...

We make Indian style stuffed crepes at home, my Mom used to do that for a long time, no white sauce etc. though.

The photo is gorgeous. Hans must have been really happy after all the macaroons :)

Cham said...

Hmm, I used to eat when i was in France. Love the oozing cheese :) Should give a try I guess.

Priya said...

Omg, cant take my eyes from ur irresistible crepes, makes me hungry..

Poornima Nair said...

Looks awesome, would love to have that right now!

Mandira said...

these look so good! I love mushroom crepes.

Smitha said...

i am fan of savory crepes more than sweet..not that I dont like sweet ones :)....this is a nice recipe...minus the ham and I could add something else!

Cakelaw said...

I adore crepes Finla, but have always been too scared to make them. Yours look devine!

Sharmilee! :) said...

Looks cheesy and yummy

Sarah said...

the crepes look so tempting! I cant wait to try them tonight :) And i have mushrooms in the fridge :)

Meeta K. Wolff said...

OOhh we love savory filled crepes - and these with the mushrooms and cheese are incredible. Totally making me hingry!

sra said...

How rich! I can no longer comfortably eat meat, cheese and flour together but that won't prevent me from appreciating this.

FoodEpix said...

Looks delicious. Would love for you to share your pictures with us over at foodepix.com.