Crepes with Ham and Mushrooms á la Pocatiere, Quebec Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crepes :
1 cup all purpose flour
1/2 tsp. salt
4 large eggs
3/4 cup whole milk
3/4 cup water
5 tbsp. clarified butter
1 tsp. parsley finely chopped or parsley flakes
Sauce:
1 pound finely chopped mushrooms
4 tbsp. butter
2 green onions finely chopped
6 tbsp. flour
3 cups milk (whole is best|)
1/2 tsp. dry mustard
salt and pepper
1 cup grated cheese - Gruyere or Swiss
Filling:
one large slice of ham for each crepe
optional cooked whole green beans or cooked asparagus spears - one for each crepe
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Directions: |
Directions:Crepes:
Mix flour and salt in a bowl. In a second bowl cream butter and eggs with a fork. Add liquid to egg mixture and beat well with a fork. Add flour mixture to liquid and blend gently with a fork. The batter should have the consistency of thick cream. Add melted butter in a thin stream and beat batter as the butter is poured in. Add parsley and stir.
Cook crepes in an greased 8 inch frying pan until golden on each side.
If batter is too thick to make thin crepes add a little milk.
Can be made ahead. If you pile them up place a layer of plastic wrap between each crepe so they do not stick together.
Sauce:
Melt butter over low heat. Add onion, salt, and pepper and cook over low heat for 2 minutes. Add mushrooms and cook for about 3 minutes. Mix flour and mustard together and add to pan and cook for 2 minutes. Add milk and cook for 3 minutes longer. Use low heat to avoid burning and allow time for flavours to develop.
To assemble: Roll crepes around a piece of ham and either a bean or asparagus spear.
Place rolled crepes in a big enough oven proof dish so they fit in one layer. Pour sauce evenly over the top. Sprinkle with grated cheese. Broil in oven to heat crepes and until the cheese is bubbly and golden. |
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Personal
Notes: |
Personal
Notes: This sounds complicated but much of it can be made ahead and popped in the oven to reheat just before serving. Good with a large green salad and crusty bread. Can omit the ham for a vegetarian dish.
This recipe makes about 15 medium crepes and easily serves 7. You can half crepe and sauce recipes to serve 3 or 4. Leftovers can be reheated. The crepes can be used as desert if you omit the parsley and salt and add two tbsp. white sugar to the batter.
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