Crepes à la Sauce Camembert
The crepe batter needs to be refrigerated for at least 30 minutes before cooking the crepes. As the batter chills, the flour expands and absorbs the liquid, which helps produce tender crepes. You can cook the crepes in advance and fill them just before serving.
Ingredients
- 3 eggs
- 2 cups milk
- 3/4 cup plus 3 Tbs. all-purpose flour
- 1 tsp. salt
- 1 Tbs. canola oil
- 3 Tbs. unsalted butter
- 3 Tbs. olive oil
- 3/4 lb. white button mushrooms, sliced
- Freshly ground pepper, to taste
- 3/4 lb. thick-cut baked ham, chopped
- 1 cup heavy cream
- 4 oz. Camembert cheese, rind removed, diced
- 4 green onions, white and light green portions,
chopped
Directions
In a bowl, whisk together the eggs and 1 cup of the milk. Add the 3/4 cup flour and 1/2 tsp. of the salt and whisk until the batter is smooth. Stir in the canola oil. Refrigerate the batter for at least 30 minutes or as long as overnight before making the crepes.
In a crepe pan over medium heat, melt 1/4 Tbs. of the butter. Pour about 1/4 cup batter into the pan, then quickly tilt and turn the pan in a circular motion to spread the batter evenly to the edges. Cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe and cook for 1 to 2 minutes more. Transfer to a warm plate. Repeat to make 12 crepes.
In a large sauté pan over medium-high heat, warm 2 Tbs. of the olive oil. Add half of the mushrooms, 1/2 tsp. of the salt and pepper and sauté until the mushrooms are dark brown, 5 to 6 minutes. Push the mushrooms to the side of the pan, add the remaining mushrooms, and sauté until the liquid evaporates and the mushrooms are dark brown, 6 to 7 minutes. Using a slotted spoon, transfer the mushrooms to a bowl. Add the remaining 1 Tbs. oil and the ham to the pan and sauté until lightly browned, about 3 minutes. Transfer the ham to the bowl with the mushrooms.
Reduce the heat to medium-low, add the remaining 1 cup milk and whisk in the 3 Tbs. flour. Simmer until the sauce thickens, about 2 minutes. Add the cream and cheese and simmer, stirring occasionally, until the sauce thickens, about 3 minutes. Add the ham, mushrooms and green onions and stir until heated through. Spoon 1/4 cup of the filling in the middle of each crepe and roll the crepe around the filling.
In a crepe pan over medium heat, melt 1/4 Tbs. of the butter. Pour about 1/4 cup batter into the pan, then quickly tilt and turn the pan in a circular motion to spread the batter evenly to the edges. Cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe and cook for 1 to 2 minutes more. Transfer to a warm plate. Repeat to make 12 crepes.
In a large sauté pan over medium-high heat, warm 2 Tbs. of the olive oil. Add half of the mushrooms, 1/2 tsp. of the salt and pepper and sauté until the mushrooms are dark brown, 5 to 6 minutes. Push the mushrooms to the side of the pan, add the remaining mushrooms, and sauté until the liquid evaporates and the mushrooms are dark brown, 6 to 7 minutes. Using a slotted spoon, transfer the mushrooms to a bowl. Add the remaining 1 Tbs. oil and the ham to the pan and sauté until lightly browned, about 3 minutes. Transfer the ham to the bowl with the mushrooms.
Reduce the heat to medium-low, add the remaining 1 cup milk and whisk in the 3 Tbs. flour. Simmer until the sauce thickens, about 2 minutes. Add the cream and cheese and simmer, stirring occasionally, until the sauce thickens, about 3 minutes. Add the ham, mushrooms and green onions and stir until heated through. Spoon 1/4 cup of the filling in the middle of each crepe and roll the crepe around the filling.
Serves 6.