Ham and Mushroom Crepes

By Maverick19

You will be setting the batter in the refrigerator for a minimum of 4 hours to overnight

Ingredients

• For the Batter:
• 2 eggs, beaten
• 1 cup milk
• 1 cup flour
• 1 Tbsp melted butter
• 1/8 tsp salt
• For the Filling:
• 1/4 cup butter
• 1/4 lb mushrooms
• juice of 1/2 a lemon
• 1 onion, chopped
• 2 Tbsp flour
• 1 cup milk
• 1/4 lb cooked ham, diced
• 2 Tbsp chopped parsley
• salt and pepper to taste

Preparation

Step 1

Mix batter, whisking milk in with beaten eggs. Gradually add the flour, whisking constantly, until mixture is smooth. Add butter and salt. The mixture should be the consistency of heavy cream. Set aside in the refrigerator for hours or overnight. To cook, pour scant 1/4 cup of batter onto preheated pan. Immediately rotate skillet until thin film covers bottom. Cook until light brown, turn and cook other side until light brown. Stack with waxed paper between each. Keep covered. Makes twelve crepes.

Heat butter in frying pan. Add chopped mushrooms and lemon juice. Cook for 2 minutes.

In another pan, sauce chopped onions until golden. Stir in flour. Cook slightly. Add milk, cook 2-3 minutes. Fold in mushrooms, ham and parsley. Fill crepes and roll up. Can be made ahead. Heat thoroughly in oven on cookie sheet.