Crepes à La Sauce Camembert
Indulge in a savory delight with these creamy camembert cheese and ham crepes that are bursting with earthy mushrooms and a medley of flavors. These tender crepes envelope a luxurious filling that combines the richness of Camembert with the salty notes of ham and the robust essence of sautéed mushrooms. Perfect for brunch or a special dinner, these crepes are sure to impress with their comforting textures and harmonious blend of ingredients.
— Constant Cookbook
Ingredients
- 3 eggs
- 2 cups milk
- 3/4 cup plus 3 Tbs. all-purpose flour
- 1 tsp. salt
- 1 Tbs. canola oil
- 3 Tbs. unsalted butter
- 3 Tbs. olive oil
- 3/4 lb. white button mushrooms, sliced
- Freshly ground pepper, to taste
- 3/4 lb. thick-cut baked ham, chopped
- 1 cup heavy cream
- 4 oz. Camembert cheese, rind removed, diced
- 4 green onions, white and light green portions,
- chopped
Instructions
- In a bowl, whisk together the eggs and 1 cup of the milk. Add the 3/4 cup flour and 1/2 tsp. of the salt and whisk until the batter is smooth. Stir in the canola oil. Refrigerate the batter for at least 30 minutes or as long as overnight before making the crepes.
- In a crepe pan over medium heat, melt 1/4 Tbs. of the butter. Pour about 1/4 cup batter into the pan, then quickly tilt and turn the pan in a circular motion to spread the batter evenly to the edges. Cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe and cook for 1 to 2 minutes more. Transfer to a warm plate. Repeat to make 12 crepes.
- In a large sauté pan over medium-high heat, warm 2 Tbs. of the olive oil. Add half of the mushrooms, 1/2 tsp. of the salt and pepper and sauté until the mushrooms are dark brown, 5 to 6 minutes. Push the mushrooms to the side of the pan, add the remaining mushrooms, and sauté until the liquid evaporates and the mushrooms are dark brown, 6 to 7 minutes. Using a slotted spoon, transfer the mushrooms to a bowl. Add the remaining 1 Tbs. oil and the ham to the pan and sauté until lightly browned, about 3 minutes. Transfer the ham to the bowl with the mushrooms.
- Reduce the heat to medium-low, add the remaining 1 cup milk and whisk in the 3 Tbs. flour. Simmer until the sauce thickens, about 2 minutes. Add the cream and cheese and simmer, stirring occasionally, until the sauce thickens, about 3 minutes. Add the ham, mushrooms and green onions and stir until heated through. Spoon 1/4 cup of the filling in the middle of each crepe and roll the crepe around the filling.
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