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Creamy Ham and Mushroom Crepes

Creamy and cheesy, these irresistible savory crepes will make any breakfast or brunch memorable.

Serves: 3 Preparation: 15 mins Cook Time: 45 mins
Lactantia<sup>®</sup> PūrFiltre 3.25 % Milk 1L product image Made with Lactantia® PūrFiltre 3.25 % Milk 1L Lactantia<sup>®</sup> Unsalted Butter product image Made with Lactantia® Unsalted Butter Lactantia<sup>®</sup> 10% Half & Half Cream product image Made with Lactantia® 10% Half & Half Cream Lactantia<sup>®</sup> 35% Whipping Cream product image Made with Lactantia® 35% Whipping Cream

Ingredients

Directions

  1. Crepes: In blender, blend together milk, eggs, flour, 2 tbsp (30 mL) melted butter and salt. Let stand for at least 30 minutes. (Batter should be consistency of thick cream; if needed, thin with touch more milk.)
  2. Heat 8-inch (20 cm) nonstick skillet over medium heat. Brush with some of the remaining melted butter. Pour scant 1/4 cup (60 mL) batter into skillet, swirling to coat bottom of pan.
  3. Cook for 60 to 90 seconds or until crepe begins to curl around edges. Flip and cook for 30 seconds or until set. Repeat with remaining batter, adding more melted butter as needed. Transfer to parchment paper–lined baking sheet.
  4. Filling: Melt 3 tbsp (45 mL) butter in large skillet set over medium-high heat. Cook mushrooms, thyme, 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper, stirring occasionally, for 8 to 10 minutes or until starting to brown. Stir in ham. Cook, stirring occasionally, for 2 to 3 minutes or until ham is starting to brown and mushrooms are tender. Transfer to plate.
  5. Return skillet to medium heat. Melt remaining butter. Cook onion and garlic, stirring occasionally, for 3 to 5 minutes or until softened. Sprinkle with flour. Cook, stirring frequently, for 1 to 2 minutes or until flour is smooth and foaming.
  6. While whisking, slowly add half & half cream and whipping cream. Continue to whisk and bring to a boil. Reduce heat to medium-low. Stir in remaining salt and remaining pepper. Cook, stirring frequently, for 8 to 10 minutes or until mixture has thickened.
  7. Stir in mushroom and ham mixture. Cook, stirring, for 2 to 3 minutes or until heated through. Reduce heat to low. Stir in Gruyère. Cook, stirring, for 1 to 2 minutes or until cheese is melted. Stir in chives.
  8. To serve, fill crepes with 1/3 cup (75 mL) filling and fold into quarters. Serve 2 crepes per serving.

Tips

For variation, substitute mushrooms with 1 bunch chopped trimmed asparagus or 1 head broccoli cut into small florets. Sauté in butter for 3 to 5 minutes or until tender. Add or omit ham as desired.

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