Picardy ham and mushroom crêpes
Crêpes rolled around ham and mushroom duxelles, topped with cream and gratinéed with Emmental.
Active time1 h 15 min
Cooking1 h 15 min
Total2 h 30 minResting : 1 h
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Ingredients
- 500 g fresh button mushrooms
- 250 g shallots
- 25 g unsalted butter
- 250 ml full-fat crème fraîche
- 80 g grated Emmental
- 500 ml whole milk
- 3 raw eggs
- 4 slices of cooked ham
- 150 g wheat flour
- 1 pinch of ground black pepper
- 1 pinch of fine salt for the filling
- 3 tbsp dry white wine
- 1 pinch of fine salt for the crêpe batter
Preparation
Whisk flour, eggs and the batter's salt (1 pinch), gradually adding the milk to avoid lumps. Cover and rest for 60 minutes. Prepare the filling during this rest.
500 ml whole milk3 raw eggs150 g wheat flour1 pinch of fine salt for the crêpe batter- bowl
- whisk
- lid
Peel and chop the shallots. Clean and chop the mushrooms separately. Gently cook the shallots in 20 g butter and the wine for about 30 minutes. Meanwhile, cook the mushrooms in a separate saucepan for about 15 minutes until their liquid evaporates. Combine, cool slightly and stir in 45 ml cream, the filling's salt (1 pinch) and pepper.
500 g fresh button mushrooms250 g shallots25 g unsalted butter250 ml full-fat crème fraîche1 pinch of ground black pepper1 pinch of fine salt for the filling3 tbsp dry white wine- knife
- chopping board
- frying pan
- saucepan
- spatula
- bowl
Set aside the greasing butter (5 g). Use a little for the baking dish and the rest to lightly grease the pan between crêpes. Stir the rested batter and cook thin crêpes, turning when the edges lift. Use all the batter to make similarly sized crêpes.
- crêpe pan
- ladle
- spatula
- baking dish
- kitchen paper
Heat the oven to 200 °C. Cut the ham and divide among the crêpes with all the mushroom filling. Roll and arrange in the buttered dish. Cover with the reserved cream (205 ml), scatter with Emmental and bake for about 15 minutes until golden and hot throughout.
80 g grated Emmental4 slices of cooked ham- oven
- knife
- chopping board
- baking dish
- spoon
- oven gloves
Allergens
- Eggs
- Gluten
- Milk
- Sulphites
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration