HAM or MUSHROOM DUXELLE CRÊPES
Creamy, crispy, golden, and a favourite French snack
Creamy, crispy, golden, and absolutely French—these savoury crêpes are filled with a smooth béchamel-style sauce and your choice of finely chopped ham or a rich mushroom duxelles. Once frozen, they're ready to pan-fry anytime you're craving a comforting snack or an easy lunch. Inspired by a beloved supermarket staple in France, this homemade version is even better—with everything made from scratch.
Serves: 12–15 crêpes | Prep Time: 1 hour (plus 1 hour resting time) | Cook Time: 45 minutes
INGREDIENTS
For the Crêpe Batter
250 g (8.8 oz) plain (all-purpose) flour
5 g (1 tsp) fine salt
3 whole eggs
500 ml (17 fl oz) whole milk
For the Duxelles (Mushroom Filling – Optional)
200 g (7 oz) white button mushrooms, finely chopped
20 g (0.7 oz) shallots, finely chopped
10 g (0.35 oz) onion, finely chopped
2 tsp finely chopped parsley
1 tbsp lemon juice
Salt and pepper
1 tbsp butter (for cooking)
For the Sauce Crème (Creamy Béchamel Sauce)
40 g (1.4 oz) unsalted butter (for the roux)
40 g (1.4 oz) plain flour (for the roux)
400 ml (13.5 fl oz) whole milk
100 ml (3.4 fl oz) double (heavy) cream
40 g (1.4 oz) grated Gruyère cheese
1 bay leaf
¼ onion, peeled and studded with 3 cloves
½ tsp salt
For the Filling
Sauce crème (see above)
100–150 g (3.5–5.3 oz) finely chopped ham (or use mushroom duxelles)
MISE EN PLACE
Sift the flour and measure out salt and milk for the batter. Crack and beat the eggs in a separate bowl.
Finely chop the mushrooms, onion, shallot, and parsley for the duxelles (a food processor helps).
Prick 3 cloves into a quartered onion.
METHOD
Start by preparing the crêpe batter. In a large bowl, whisk together the sifted flour and salt. Make a well in the centre and pour in the beaten eggs. Begin incorporating the flour into the eggs, then gradually whisk in the milk a little at a time until you have a smooth, lump-free batter. Let the batter rest at room temperature for at least one hour.
While the batter rests, make the mushroom duxelles. Heat the butter over low heat in a pan. Add the chopped onion and shallots and cook gently for about 2 minutes. Stir in the mushrooms and season with salt, pepper, and lemon juice. Cook slowly until all the moisture evaporates. Stir in the parsley, then transfer to a bowl to cool.
Next, make your crêpes. Heat a crêpe pan or non-stick frying pan (around 22 cm / 8 inches in diameter) over medium heat. Lightly grease the pan if needed. Pour in a ladleful of batter and swirl to coat the base. Cook each crêpe for about 1 minute on each side until golden, then set aside to cool completely.
Now onto the creamy filling. Start with the roux: melt the butter over low heat, then add the flour and stir constantly for 2 minutes. Remove from heat and let cool slightly. In a separate saucepan, gently warm the milk with the clove-studded onion, bay leaf, and salt until just simmering. Strain and discard the aromatics.
Gradually whisk the warm milk into the cooled roux until smooth. Return to medium heat and cook, stirring, until thickened. Reduce heat to low, stir in the cream, and cook for 2 more minutes. Finally, add the Gruyère and stir until melted.
To make the filling, stir chopped ham into part of the sauce crème, or use the mushroom duxelles instead. You can also divide the sauce and make both versions.
Lay out the cooled crêpes and spoon some filling into each one. Fold them into envelopes or rolls and place on a tray. Freeze in a single layer until solid. Once frozen, transfer to a container or freezer bag for long-term storage.
To serve, pan-fry the frozen crêpes in a little butter over low heat. Cook for about 5 minutes on each side until golden and crisp. Serve hot as they are, or with a simple green salad dressed in French vinaigrette for a light lunch.