Savory crepes

Saturday’s lunch was savory crepes with creamy mushroom and ham. Mr. boyfriend was craving for crepes for a few days now. So just thought I’d throw away my laziness for today and make him some crepes.

Ingredients for the crepes

100g plain flour
Pinch of salt
1 egg
300ml milk
Oil

Method

1. Sift the flour and salt into bowl and make a well in the centre. Break in the egg and beat well with a wooden spoon. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter.


2. Heat a little oil in an 18 cm heavy-based frying pan, running it around the bse and sides of the pan, until hot. Pour off any surplus.

3. Pour in just enough batter to thinly coat the base of the pan. Cook for 1-2 minutes until golden brown. Turn or toss and cook the other side until golden.

4. Transfer the pancake to a plate and keep warm. Repeat with the remaining batter.

Ingredients for the filling

1 tablespoon butter
½ onion, finely chopped
1 ½ cups mushrooms, thinly sliced
6 slices of chicken ham, shredded
½ cup grated Swiss cheese
¼ cup heavy cream
Salt
Pepper

Method

1. Saute the chopped onion in the butter until soft
2. Add the mushrooms and cook for 1 minute.
3. Lower the heat and add the shredded ham.
4. Pour in the heavy cream and cook until the mixture thickens. This usually takes around 5-7 minutes.

5. Adjust the seasoning and add salt and pepper to taste
6. Place a spoonful of the mushroom/ham preparation on each crepe and roll over.
7. Arrange the crepes in a baking dish and top with grated Swiss cheese.

8. Bake just until cheese melts. Serve warm.



Bon appétit!