STUFFED CREPES WITH MUSHROOMS, HAM AND BECHAMEL SAUCE
Categories Mushroom Pork Bake Bastille Day Parmesan Ham Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 21
Steps:
- For Filling
- Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.
- Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.
- For Sauce
- Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.
- For Crepes
- Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
- If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
- Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
- Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.
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mankumari mahat
mahat5@gmail.comI'm sure these crepes will be a hit at my next party.
Qadar Moalim abukar
qabukar96@gmail.comI'm going to make these crepes for my family this weekend.
Sabina Ifeanyi
sabina-i@gmail.comThese crepes look amazing!
margaret nsarkoh
margaretn@hotmail.comI can't wait to try this recipe!
offonpoo2Playz
offonpoo2playz@yahoo.comThese crepes would be perfect for a brunch or lunch party.
Kelly French
fk@gmail.comI love the combination of mushrooms, ham, and cheese in these crepes.
sukh gill
gill24@yahoo.comCrepes are a great way to use up leftover ingredients.
Ifra Sayeed
ifra83@hotmail.comI'm always looking for new crepe recipes to try. This one is definitely going on my list.
Steven Amburgey
a60@aol.comI love the versatility of crepes. You can fill them with anything you like.
Gilbert Sondashi
s_g@gmail.comThese crepes were so good, I ate three of them in one sitting!
Claude Sharp
s-c@yahoo.comI've never made crepes before, but this recipe was easy to follow. The crepes turned out perfectly and the filling was delicious.
Ahmed Hasin
hasin@yahoo.comI made these crepes for breakfast and they were the perfect start to my day. The filling was light and fluffy, and the crepes were cooked evenly.
Demario Mitchell
demario_m58@hotmail.comI loved the crispy edges of the crepes and the gooey center. The filling was packed with flavor.
Ahmed Elmashtoly
ea@hotmail.comThese stuffed crepes were a hit at my dinner party! Everyone loved the combination of flavors and textures.
Jubaer Jubaer
jj@hotmail.co.ukThese crepes were a bit more time-consuming to make than I expected, but they were definitely worth the effort. The filling was rich and flavorful, and the crepes were cooked to perfection.
Azeez Fatai Gbolahan
g-a95@yahoo.comI'm not usually a big fan of crepes, but these stuffed crepes changed my mind. The mushrooms and ham were so flavorful, and the béchamel sauce was the perfect finishing touch.
Pamela Wagner
p.w@hotmail.frThese Stuffed Crepes were an absolute delight! The combination of mushrooms, ham, and creamy béchamel sauce was divine. The crepes were cooked perfectly, and the filling was savory and satisfying.