Ham-and-mushroom crêpes

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Green Line: 5 Points

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Ham-and-mushroom crêpes
Vorbereitung 25 min
Kochzeit 45 min
Portionen
servings
Vorbereitung 25 min
Kochzeit 45 min
Portionen
servings
Anleitungen
  1. To prepare crêpes, combine the flour and salt in a medium bowl. Whisk the milk and eggs in a separate bowl. Slowly whisk the milk mixture into flour mixture until smooth. Let stand 15 minutes.
  2. Spray a small nonstick skillet or crêpe pan with nonstick spray and set over medium heat. Stir the batter, then pour a scant 1⁄4 cup into the skillet, tilting in all directions to form a thin, even layer. Cook until top is set and bottom is golden, 1 ­–1 1⁄2 minutes. Flip and cook until the second side is lightly browned, 15–20 seconds. Transfer to a plate and repeat with remaining batter to make 6 crêpes. Cover loosely with plastic wrap and reserve.
  3. To prepare the filling, whisk together the milk, broth, flour, 3 tablespoons of the sherry, the nutmeg, cayenne, and pepper in a medium saucepan until smooth. Cook over medium heat, whisking constantly, until thickened, 6–7 minutes. Remove from heat and stir in the cheese and 1 tablespoon of parsley; cover and keep warm.
  4. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the mushrooms, garlic, and salt; cook, stirring occasionally, until mushrooms soften, about 6 minutes. Stir in the remaining 2 tablespoons sherry and cook until the liquid evaporates, 1–2 minutes. Remove from the heat and stir in the remaining 1 tablespoon parsley. Let cool slightly. Yields one crepe per serving.
  5. Preheat the oven to 450ºF. Spray a 7 x 11-inch baking dish with nonstick spray. Arrange the crêpes side-by-side on a work surface. Lay one slice of the ham across the center of each crêpe. Spread each with 1 tablespoon of the sauce, then top with one-sixth (about 2 tablespoons) of the mushrooms. Roll up the crêpes jelly-roll style and transfer to the baking dish. Spoon the remaining sauce over the crêpes to cover. Bake until the sauce is bubbly and lightly browned, about 15 minutes. Yields 1 filled crêpe per serving.