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.
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.
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.
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.
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.
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.
Serve each crepe with a generous drizzle of Parmesan cheese sauce. Enjoy!
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