Ham, leek and mushroom crêpes with Parmesan cheese sauce

    Ham, leek and mushroom crêpes with Parmesan cheese sauce

    61saves
    40min


    4 people made this

    About this recipe: Make your favourite crepes into a satisfying dinner with this easy savoury crepe recipe. Try shredded leftover chicken instead of ham for a tasty variation, perfect for using leftover chicken from a roast.

    VAL_51 Essex, England, UK

    Ingredients
    Makes: 6 crepes

    • 100g plain flour
    • 1/4 teaspoon salt
    • 225ml milk
    • 1 egg
    • 20g butter
    • 2 leeks, thinly sliced
    • 200g mushrooms, chopped
    • 6 slices ham
    • 225ml whipping cream
    • 60g butter
    • 75g grated Parmesan cheese
    • 1/4 teaspoon ground nutmeg
    • salt to taste

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. For the crepe batter: Combine flour and salt in a bowl. Make a well in the centre of the flour and add the milk and egg. Beat well to combine. Set the batter aside.
    2. Prepare the filling: Heat the butter in a frying pan over medium heat. Add the leek and mushrooms. Gently fry until soft, about 10 minutes. Keep over a low heat to stay warm whilst you prepare the crepes and sauce.
    3. Prepare the sauce: In a medium saucepan combine cream, butter, Parmesan and nutmeg. Cook over medium low heat until smooth. Remove from heat and season to taste. Sauce will thicken upon standing.
    4. Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately 60ml (2 fl oz) for each crêpe. Tilt the pan in a circular motion so that the batter coats the surface evenly.
    5. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a flexible spatula or fish-slice, flip over and cook the other side. Take a spoonful of sauce and spread it over the crepe. Sprinkle one-half of the crepe with some of the leek-mushroom mixture. Lay a slice of ham on top, then fold the crepe in half, then in half again to form a triangle. Repeat until all the batter is used.
    6. Serve each crepe with a generous drizzle of Parmesan cheese sauce. Enjoy!

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    Reviews (1)

    0

    Very tasty and filling dinner ! - 26 Feb 2013

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