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.