Savory crepes stuffed with ham and mushrooms. Juicy, flavorful, with a velvety exterior and interior, sprinkled with cheese which, when baked, is giving them a golden face.
The savory or sweet crepes are made easily, are very popular in their hometown in France and simply needs some time to prepare.
Fill them with a lot of tasty stuffing and place in the oven for a while to get brown.
Served with green french salad and can be an appetizer or a delicious complete meal.
Try them!
The savory or sweet crepes are made easily, are very popular in their hometown in France and simply needs some time to prepare.
Fill them with a lot of tasty stuffing and place in the oven for a while to get brown.
Served with green french salad and can be an appetizer or a delicious complete meal.
Try them!
| work: 1h:30′ | time: 1h:45′ | difficult: |
Ingredients (8 servings)
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Cut the ham into thin sticks. Grate the Gruyère in coarse grater. Put, in a large nonstick skillet over medium heat, a tablespoon of butter and sauté the ham for 2-3 min to polish. Take it in a bowl and leave aside for a while. |
With a damp cloth wipe the mushrooms and cut into thin slices of half a centimeter thicknes. Put them in the skillet, where we had the ham, adding another tablespoon of butter. Allow to evaporate the water and wither. |
When the water of the mushrooms have evaporated, add the rest of the ham and flour. Mix and pour half sour cream and half milk. |
Finally add a full tablespoon of grated gruyère. The rest will be put up on the filled crepes before you bake them. Add salt, pepper and nutmeg. Taste and correct. The filling should be juicy, not dry. Otherwise, add a little milk to thin. |
Withdraw the skillet from the heat and allow the filling to cool. Butter an ovenproof (Pyrex) dish, put empty crepes in front of you and fill them with a full tablespoon of the filling. |
Fold them as an envelope, bringing the four corners to cover up the filling, and place in the ovenproof (Pyrex) dish with the union down. Repeat the same with the remaining crepes… |
… putting them on side to the other until you finish filling and crepes. Sprinkle with the remaining sour cream and remaining milk. Sprinkle with the gruyère cheese, which you kept, and put a little butter onto each filled crepe. |
Bake in preheated oven at 180°C (°F, Gas) for ~15-20 min until golden. At the end bring down the Pyrex on the bottom of the oven. The sour cream has to be thickened and cooked slightly from below. |
In the link at the top you can find the recipe for how you make crepes. It's easy with a simple porridge, made pancake.
Even if there is no special pancake, a nonstick pan makes fine job.
Even if there is no special pancake, a nonstick pan makes fine job.
If you do not have much time available to prepare this dish, you can prepare the filling the day before. This makes it easier too, since this dish has enough preparation process.
We can prepare the crepes several days before and keep them in the freezer, between wax paper. Thawed easily and we can prepare a dish, in case of "emergency"!
