Crepes à la Sauce Camembert
- 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,
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.