April 18, 2014

ham, mushroom & gruyere crepes

Here are a few things that I made this week for dinner: Coconut Lime Grilled Chicken with Coconut Rice and Sesame Garlic Roasted Broccoli, Grilled Lime Shrimp with Grilled Sweet Potato Southwest Salad and Ham, Mushroom & Gruyere Crepes. They have all been hits and are all easy. I've been having a ton of contractions (probably just Braxton Hicks but they're still making me stop in my tracks) and am exhausted all the time (what kind of sick joke is pregnancy insomnia?). It's also been in the 90s all week (and that makes me furious) so that should be an indication of the ease of these meals and yet, they feel pretty fancy! Over the next few days, I'll post all the recipes (some are just links) but I'll start with these Ham, Mushroom & Gruyere Crepes that I served with a mixed green salad on the side. It was light and delicious and would be a great way to use your leftover Easter hams!
Crepes (adapted from here): 
2 cups milk
1 1/3 cup flour
1 egg
1 tablespoon oil
1/2 teaspoon baking powder

Put all ingredients in a blender and pulse until combined. Set aside. 

Heat a frying pan until hot (over medium high heat) and spray with non-stick spray. Add a little bit of butter and using a soup ladle, pour a small amount batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter. Let the batter cook for about a minute, then flip the crepe to the other side and let it cook for another minute on the other side. Here's a little video to help you if you've never cooked crepes before - I promise, it's REALLY easy. Transfer to a plate until ready to use. Should make about 10 crepes. 

Filling (adapted from here): 
1 tablespoon butter
1/2 onion, diced small
2 cloves garlic, minced
1 1/2 tablespoons flour
3/4 cup milk (I used 2%)
1/2 cup sour cream
1 egg yolk
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1/4 teaspoon Italian seasoning
1 1/4 cups shredded Gruyere cheese (reserve 1/2 cup for topping)
2 cups deli ham, chopped small
2 cups crimini/baby bella mushrooms, chopped small
1 teaspoon finely chopped herbs (like parsley or rosemary)

Preheat oven to 250 degrees. Heat butter in a large sauce pan and saute onions until soft (about 5 minutes). Add garlic, and stir for one minute. Turn heat down to medium low and add flour. Stir for about 30 seconds and then whisk in milk, sour cream, egg yolk, salt, pepper and Italian seasoning. Add the cheese, and continually mix as the sauce thickens and the cheese melts. Remove from heat and add the mushrooms and ham. Set aside.

Spray a 9"x13" baking dish. Place about 2 heaping tablespoons of the filling into the prepared crepes and roll them up setting them next to each other in the baking dish. Sprinkle the remaining cheese over the top of the crêpes. Place in oven just until the cheese melts on the top of the crepes (about 15 minutes). Garnish with finely chopped herbs and serve immediately with a mixed green salad.

1 comment:

  1. I made these last night, and Jim and I were literally hovering over the stove, eating spoonfuls of the filling right out of the pan before I could stuff the crepes and get them in the oven. That filling is divine! Thank you for sharing your amazing recipes! We'll be making this one again and soon!


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