Description
Savory Crêpes featuring a delicate batter filled with tender sautéed mushrooms, savory ham, and melted Gruyère cheese, perfect for a delicious French-inspired brunch or main course. These thin crêpes are easy to prepare and can be customized with optional Dijon mustard and garnished with fresh parsley for added flavor and presentation.
Ingredients
Scale
Crêpe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups whole milk
- 2 tablespoons melted butter
- 1/4 teaspoon salt
Filling
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1 tablespoon unsalted butter (for sautéing)
- 4 oz thinly sliced ham
- 1 cup shredded Gruyère cheese
- 1 tablespoon Dijon mustard (optional)
- Freshly ground black pepper, to taste
- Chopped fresh parsley for garnish
Instructions
- Prepare the batter: In a mixing bowl, whisk together the all-purpose flour, eggs, whole milk, melted butter, and salt until the mixture is smooth and free of lumps. Let the batter rest for at least 30 minutes to develop the right texture for tender crêpes.
- Sauté the mushrooms: While the batter rests, heat olive oil and unsalted butter in a skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are tender and lightly browned, about 6 to 8 minutes. Season with freshly ground black pepper and set aside.
- Cook the crêpes: Heat a nonstick skillet over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter into the skillet, quickly swirling the pan to create a thin, even layer. Cook for 1 to 2 minutes until the edges start to lift and the bottom is lightly golden. Flip the crêpe and cook the other side for an additional 30 to 60 seconds. Remove from the skillet and keep warm. Repeat until all batter is used.
- Assemble the crêpes: Spread each crêpe with a thin layer of Dijon mustard if using. Layer with a few slices of ham, a spoonful of sautéed mushrooms, and a generous sprinkle of shredded Gruyère cheese.
- Finish and serve: Fold each crêpe into quarters or roll them up. Return them briefly to the skillet or place in the oven just until the cheese melts. Garnish with chopped fresh parsley and serve warm for a delightful meal.
Notes
- Letting the batter rest improves the texture and tenderness of the crêpes; prepare the batter ahead if possible.
- If Gruyère cheese is unavailable, Swiss cheese or Emmental make excellent substitutes.
- For variations, try adding spinach or caramelized onions to the filling for added flavor and texture.
