https://www.thefrenchcookingacademy.com
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • Comfort food
  • Ham Cheese & Mushroom Savory Crepes

Ham Cheese & Mushroom Savory Crepes

Posted on Dec 21st, 2018
by Stephane
Categories:
  • Comfort food
  • Starters and salad
savory crepes
  1. French savoury crepes are usually known as standard large crepes or “gallettes” which are topped up with various ingredients, folded and then served to customers. And this is actually what you will find most of the time in Creperies of you travel though France. However there is another type of savoury crepes that are extremely famous amongst French people but you won’t find them anywhere but supermarkets.

These specific types of savory crepes are actually super famous in France and for good reasons. They are in fact delicious byte size crepes that are filled with a creamy and velvety white sauce blended with ham, cheese and or mushrooms. They also differ in the fact that they are sold frozen and actually have to be pan fried when used which give them a crispy coating that goes perfectly with the creamy filling.

But don’t go thinking that is not good because this is exactly what give those crepe a very specific and delicious crispy golden coating. And when you break them open all of that delicious sauce is just pouring out and makes for a perfect combination with that crispiness.

In this recipe I am recreating these unique crepes using Escoffier style cooking technique making everything from scratch. On the crepes are made you can keep them frozen for weeks and take pan fried them anytime you feel like snacking trust me you won’t regret it!

Recipe instructions (will yield about 12 to 15 crepes depending on size)

1\ Start first by making the crepe batter:

Ingredients for the crepe batter:

  • 250 grams plain all-purpose flour
  • 5 grams of salt
  • 3 whole eggs
  • 500 ml of full cream milk ( whole milk)
  • In a large bowl add all of the flour (sifted), the salt, then using a whisk make a well in the middle. Pour in the middle the beaten eggs then start to incorporate slowly the eggs with the flour ( as shown in the video) Once you get a consistency of a paste start pouring in the milk bit by bit while keeping whisking to incorporate the flour. Keep ongoing until you get a smooth batter. When done leave the batter to rest for 1 hour at room temperature.

2\ Next, prepare the ingredients (mise en place)

While you crepe batter is resting chop finely then reserve the following ingredients:

Note that you will need to chop the mushroom very finely and only just before you start making your Duxelle of mushroom. Also usually the mushrooms are best when chopped using a food processor.

  • parsley
  • ham
  • shallot
  • onions
  • mushrooms

Once that is done, measure your milk, butter, flour, cream and grate the cheese. peel and cut a onion in half and prick 3 cloves on top.

3\ Make the mushroom duxelle:

the duxelle of mushroom is a preparation used to garnish sauce ad make stuffing. it can easily be be used for other purpose

  • 200 grams of white button mushrooms
  • 20 grams shallot
  • 10 grams onions
  • 2 teaspoons of parsley
  • 1 tablespoon of lemon juice
  • A pinch of salt and pepper.
  • Add a tablespoon of butter in a pan on low heat. when the butter start to foam add the chopped shallot and onion stir gently and leave to cook for about 2 minutes. Add then all of the mushrooms and season with salt and pepper. Finally add a tablespoon of lemon juice and mix well.
  • Leave the mushrooms to cook on low heat until all the water has evaporate.
  • When all the water has evaporate, turn the heat off, add the parsley and mix well to incorporate the parsley with the mushrooms.
  • Reserve the duxelle in a container and leave to cool down.

4\ Cook the crepes.

As soon as your batter has rested it is now time to cook the crepes.

They are best made with a crepe pan (I used a 22 cm \8 inches diameter pan) but you can also use any other pan you have. Just remember that crepes have to be thin no thick. (Check the video to see the example). When all the crepes are made let them cool down while you make the Sauce crème (creamy béchamel sauce)

5\ Prepare the roux:

  • 40 grams butter ( for the roux)
  • 40 grams plain all purpose flour ( for the roux)

In a saucepan on low heat add the 40 grams of butter and leave to melt completely.as soon as the butter is melted, add all of the flour at once over the butter then stir well with a wooden spoon. Leave to cook for 2 minutes. Once done turn the heat off and leave to cool down.

4\ Making the sauce crème:

The sauce crème is the base preparation that will be used for the crepe filling.

ingredients needed:

  • the roux you made earlier
  • 400 ml full cream milk ( whole milk)
  • 100 ml double cream (liquid cream) also called heavy whipping cream
  • 40 grams of gruyere cheese
  • 1 bay leave
  • A quarter onion with 3 cloves attached to it
  • Pour all of the milk In a saucepan on low heat then add in the half onion with the cloves, 1 bay leaf and a pinch of salt (about half a teaspoon) bring to a simmer.
  • As soon as the milk reached simmering point turn the heat off.
  • use now the pan that you used to make the roux and pour the warm milk over the (cold) roux. stir well using a whisk to incorporate the roux with the milk.
  • Next put the pan on the stove over medium heat and keep stirring until the sauce thickens.
  • When the sauce reaches boiling point turn the heat down to low, add the cream in and stir gently.
  • Keep on cooking the sauce on low heat for 2 minutes while stirring then turn the heat off and add the grated cheese .

5\ Preparing the crepe filling:

Now for the filling you have the choice of either making a batch with ham and  or a batch with mushroom duxelle that really depends on your personal preference.

ingredients needed:

  • sauce creme (the one you just made)
  • Finely chopped ham
  • Duxelle of mushroom

making the filling is really simple just add some of the creme sauce in a bowl and mix it with either chopped ham or some mushroom duxelle. you can even use other ingredients that I have not try like seafood or fish for instance.

6 \ Filling folding and freezing the crepes:

  • Once the filling is ready it is just a matter of garnishing each crepe with some of the filling, fold them and place them on a tray or plate ( as shown in the video)
  • once all the crepes are garnished and in a tray place them in the freezer and wait until they are totally frozen before using them.

7\ Pan frying and serving the crepes:

Once your crepe are frozen you can basically start using them whenever you like being th next day or in two weeks time and the good thing is quality will not suffer at all.

To warm up the crepes, simply use a frying pan on low heat. add a nudge of butter in  the pan, let the butter melt and add the crepes in. leave to crisp up for 5 minutes on each side. after 10 minutes when the crepes are crispy and golden. they are ready to serve.

In France the crepes are just served as is on a plate but you can also serve them with a side of lettuce with french dressing if it sis for a light lunch.

Bon appetit




 

 

(Visited 20,489 times, 32 visits today)
  • bechamel
  • crepes
  • french food
  • french recipes
  • ham
  • how-to
  • mushroom
  • savory
  • the french cooking academy

Stephane

Add Your Comment Cancel reply

You must be logged in to post a comment.

Search for a recipe

Join our cooking school

enroll in our online course get started with french cooking
Chicken recipes

Chicken recipes

Comfort food

Comfort food

culinary school

culinary school

Fish and seafood

Fish and seafood

French articles, wine, food, guides

French articles, wine, food, guides

French cooking basics

French cooking basics

How to recipes

How to recipes

Meat dishes

Meat dishes

online cooking classes

online cooking classes

Sauces & Stocks

Sauces & Stocks

Soups and consommés

Soups and consommés

Starters and salad

Starters and salad

Subscriber's recipes

Subscriber's recipes

Sweets and Dessert

Sweets and Dessert

Vegetables & Sides

Vegetables & Sides

About Stephane

About Stephane

Hi, I’m Stephane. Self-taught cook, You Tube creator and a passionate French culinary instructor.

Five years ago, I set out to master the art of French cooking from my kitchen. I have spent thousands of hours studying and practicing the techniques taught in the most exclusive culinary schools in France and from classics like Escoffier’s Guide Culinaire.
My mission is to make learning to cook French cuisine accessible and easy for the home cook. My unique approach to teaching the secrets of French cuisine has accumulated over 16 million views online and forged a community of cooking enthusiasts across the globe.

Latest Wine Education Podcasts

  • Introduction to Bordeaux July 1, 2019
  • Wine Production June 27, 2019
  • Tasting from Languedoc Roussillon May 1, 2019

Your top 10 French recipes

  • Chicken chasseur recipeChicken chasseur recipe (84,663)
  • How to make a Gratin DauphinoisHow to make a Gratin Dauphinois (61,264)
  • Parisian Hot ChocolateParisian Hot Chocolate (44,731)
  • Essential guide to Crème BrûléeEssential guide to Crème Brûlée (43,922)
  • How to make a French Custard Pie (Flan parisien)How to make a French Custard Pie (Flan parisien) (40,173)
  • Boeuf Bourguignon recipe (red wine beef stew)Boeuf Bourguignon recipe (red wine beef stew) (34,968)
  • How to make a Shortcrust Pastry by HandHow to make a Shortcrust Pastry by Hand (32,867)
  • Real good rice pudding recipeReal good rice pudding recipe (32,776)
  • How to make a mayonnaise sauceHow to make a mayonnaise sauce (30,491)
  • How to make Beurre Blanc ( butter sauce)How to make Beurre Blanc ( butter sauce) (27,233)

Follow me on

  • Terms and conditions
  • Privacy policy
  • Logout
  • Login
  • Register
  • Cookie Policy

The French Cooking Academy | ALL RIGHTS RESERVED | © 2021

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT