Creamy Mushroom and Ham Crepes

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Creamy Mushroom and Ham Crepes

The Delightful Story Behind Mushroom and Ham Crepes

Imagine a dish that captures the essence of French countryside cooking – delicate crepes filled with rich, creamy mushrooms and savory ham, topped with a blanket of melted Comté cheese. These Mushroom and Ham Crepes are more than just a meal; they’re a culinary journey that transports you to a cozy French bistro with every bite.

Crepes have long been a staple of French cuisine, versatile enough to be transformed from a simple street food to an elegant dinner option. This recipe elevates the humble crepe to a gourmet experience, combining the earthy flavors of sautéed mushrooms, the saltiness of ham, and the luxurious creaminess of Comté cheese.

Ingredients: Precision Meets Flavor

For the Crepe Batter

  • Flour: 125 g (1 cup / 4.4 oz)
  • Eggs: 2 large
  • Semi-skimmed milk: 25 cl (1 cup / 8.45 fl oz)
  • Butter: For cooking
  • Salt: To taste
  • Pepper: To taste

For the Filling

  • Sliced mushrooms (canned): 230 g (8 oz / 2 cups)
  • Liquid cream: 10 cl (3.4 fl oz / 1/2 cup)
  • White ham slices: As needed
  • Comté cheese (grated): To taste
  • Parsley seasoning: To taste

Step-by-Step Cooking Instructions

Preparing the Crepe Batter

  1. In a large mixing bowl, combine flour, a pinch of salt, and a dash of pepper.
  2. Create a well in the center of the dry ingredients.
  3. Crack the eggs into the well and begin to mix gradually.
  4. Slowly pour in the milk while whisking to create a smooth, lump-free batter.
  5. Let the batter rest for 15-20 minutes to allow the flour to fully absorb the liquid.

Cooking the Crepes

  1. Heat a non-stick crepe pan or wide skillet over medium heat.
  2. Lightly grease the pan with butter.
  3. Pour a small amount of batter, tilting the pan to spread evenly.
  4. Cook until the edges begin to brown (about 1-2 minutes).
  5. Flip and cook the other side briefly.
  6. Repeat until all batter is used, stacking crepes on a plate.

Preparing the Mushroom Filling

  1. Melt butter in a skillet over medium heat.
  2. Add sliced mushrooms and sauté for 5 minutes.
  3. Pour in the liquid cream.
  4. Season with parsley, salt, and pepper.
  5. Simmer until the sauce thickens slightly.

Assembly and Baking

  1. Preheat the oven to 180°C (350°F).
  2. Lay out a crepe and place a slice of ham in the center.
  3. Spoon 2 tablespoons of the mushroom mixture over the ham.
  4. Fold the crepe into your desired shape (triangle or roll).
  5. Place folded crepes in a baking dish.
  6. Sprinkle generously with grated Comté cheese.
  7. Bake for 10 minutes until the cheese melts and becomes golden.

Nutritional Information and Cooking Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Total Time: 50 minutes
  • Servings: 4-6 people

Nutritional Breakdown (Approximate per serving):

  • Calories: 350-400
  • Protein: 15-18g
  • Carbohydrates: 25-30g
  • Fat: 22-25g
  • Calcium: 20-25% Daily Value

Pro Cooking Tips and Tricks

  • Crepe Perfection: Ensure the first crepe is a “test crepe” to perfect your technique.
  • Batter Consistency: The batter should be as thin as heavy cream.
  • Mushroom Magic: Drain canned mushrooms thoroughly to prevent excess moisture.
  • Cheese Selection: Authentic Comté provides the best flavor, but Gruyère can be a good substitute.
  • Make-Ahead Tip: Crepes can be prepared in advance and stored between parchment paper.

Recipe Variations and Substitutions

  • Vegetarian Option: Replace ham with sautéed spinach or roasted vegetables.
  • Gluten-Free Adaptation: Use gluten-free flour for the crepe batter.
  • Dairy-Free Modification: Substitute cream with coconut milk and use dairy-free cheese.
  • Protein Boost: Add shredded chicken or cooked bacon to the filling.
  • Spice It Up: Incorporate herbs like thyme or add a pinch of nutmeg to the cream sauce.

Frequently Asked Questions

Q1: Can I make the crepes in advance? A: Yes! Crepes can be made 1-2 days ahead and stored in the refrigerator between layers of parchment paper.

Q2: What can I serve with these crepes? A: A light green salad or roasted vegetables complement these crepes perfectly.

Q3: How do I prevent my crepes from tearing? A: Use a non-stick pan, ensure proper batter consistency, and handle gently when flipping.

Q4: Can I freeze these crepes? A: Yes, you can freeze assembled (but unbaked) crepes for up to 1 month. Thaw in the refrigerator before baking.

Q5: What wine pairs well with these crepes? A: A light white wine like Sauvignon Blanc or a crisp Chardonnay works wonderfully.

Storage and Make-Ahead Tips

  • Refrigeration: Store cooked crepes in an airtight container for 3-4 days.
  • Freezing: Unbaked crepes can be frozen for up to 1 month.
  • Reheating: Warm in the oven at 180°C (350°F) for 10-15 minutes.
  • Prep Ahead: Batter and filling can be prepared a day in advance.

Bon appétit! These Mushroom and Ham Crepes are sure to become a favorite in your culinary repertoire.

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