Crepes à la Sauce Camembert
Serves 6.
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.
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Rated 5 out of
5
by
bellemaman29 from
Excellent and rich
These are outstanding; only thing that makes them difficult is if you want the crepes to be fresh when serving (my personal preference). We made with Brie instead of Camembert, and used 1/2 lb of white mushrooms combined with 1/4 lb of cremini mushrooms, but otherwise followed exactly. Absolutely fantastic and would happily make again!
Date published: 2014-09-02