Description
These savory crêpes combine the nutty flavor of Gruyère cheese, hearty slices of ham, and tender sautéed mushrooms wrapped in thin, delicate crêpes. Perfect for a French-inspired brunch or a satisfying main course, they are easy to prepare and can be customized with optional Dijon mustard and fresh parsley for added zest.
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. Allow the batter to rest for at least 30 minutes, which helps to improve the texture and consistency of the 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 sauté for 6 to 8 minutes until they are tender and lightly browned. Season with freshly ground black pepper to taste, then 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, swirling it around to coat the bottom with a thin layer. Cook for 1 to 2 minutes until the edges lift and the bottom is lightly golden, then carefully flip the crêpe and cook the other side for an additional 30 to 60 seconds. Remove the crêpe and keep warm. Repeat this process with the remaining batter.
- Assemble the Crêpes: Lay each cooked crêpe flat and spread a thin smear of Dijon mustard if using. Add a few slices of ham, a portion of sautéed mushrooms, and a generous sprinkle of shredded Gruyère cheese. Fold the crêpe into quarters or roll it up.
- Melt the Cheese: Return filled crêpes to the skillet over low heat or briefly place them in the oven just until the Gruyère cheese melts and is gooey.
- Serve: Garnish with chopped fresh parsley and serve the savory crêpes warm for the best flavor and texture.
Notes
- Allowing the batter to rest for at least 30 minutes helps improve the crêpe texture and makes them more tender.
- If Gruyère cheese is not available, Swiss cheese or Emmental make excellent substitutes.
- For variety, try adding spinach or caramelized onions to the filling.
- These crêpes can be prepared ahead, and reheated gently before serving.
- Adjust seasoning with salt and pepper to your taste preferences.
