Crepes - Jambon cru aux champignons

[bleudauvergne]

Crepes - Jambon cru aux champignons

Serves 6 as Main Dishor 12 as Appetizer.

This crepe recipe features the standard white flour batter. It brings forward the salty goodness of cured ham, complimented by fresh mushrooms and simple bechamel. Comfort food.

• 250 g flour type 55 or US all purpose
  
• 2 eggs
  
• 50 cl milk
  
• 50 cl water
  
• butter for the crepe pan
  
• For the crepe stuffing:
  
• 25 g butter
  
• 3 thick slices of cured ham, jambon de savoie, parma, etc.
  
• 250 g white mushrroms (champignons de Paris)
  
• For the Bechamel:
  
• 40 g flour type fluide 45 or US all pupose
  
• 40 g butter
  
• 40 cl milk
  
• nutmeg
  
• salt
  
• fresh ground black pepper
  

1) Make the batter. Sift the flour into a bowl. put the eggs into a well inthe center of the flour, and incorporate into the flour. Add the milk and the water a little at a time, whisking constantly until it is smooth and liquidy. Add salt and pepper. Set aside to rest for at least 2 hours.

2) During that time, prepare the bechamel. Melt the butter in a saucepan. Add the flour all at once and incorporate into melted butter, stir constantly over medium low heat for 5 minutes, without coloring. Add the milk all at once and stir in, bring back to a simmer. Add the m\nutmeg, salt, and pepper. Keep warm.

3) Sliver the ham finely. Slice the mushrooms thin, and saute them in the 25 grams of butter. Add the ham to and toss with the mushrooms briefly, and fold the mixure into the bechamel. Rectify the seasoning. Set aside.

4) Heat a serving platter in the oven to keep the crepes warm once you've assembled them (90C/200F). Cook the crepes by thinly spreading the batter over the surface of a hot buttered crepe pan. (throw away or eat the first one because the first one is always a little strange). Once it's brown underneath, spread the filling in the center of the crepe, and roll it up. Place the assembled crepes on the serving platter and keep warm until you serve them

Keywords: Appetizer, Brunch, Main Dish, Lunch, Easy, Dinner, Pork, French

( RG947 )