To prepare crepes, weigh or lightly spoon 3 ounces (about 2/3 cup) all-purpose flour into dry measuring cups; level with a knife. Combine all-purpose flour, 1 cup milk, buckwheat flour, salt, and egg in a medium bowl, stirring with a whisk until smooth. Cover and let stand at room temperature 30 minutes.
Heat a 9-inch crepe pan or nonstick skillet over medium heat. Coat pan with cooking spray. Pour about 1/4 cup batter into center of pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from pan and underside is lightly browned; cook 30 seconds. Place crepe on a towel; cool. Repeat procedure five times with remaining batter. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
Preheat oven to 300°.
To prepare filling, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add ham and garlic to pan; cook 3 minutes or until garlic is tender and ham is lightly browned, stirring frequently. Add mushrooms; reduce heat to medium-low. Cover and cook 10 minutes or until mushrooms start to soften, stirring occasionally. Add broth, parsley, and pepper; cook, uncovered, 10 minutes or until liquid evaporates and mushrooms are tender. Remove from heat.
Spoon 1/3 cup ham mixture into the center of each crepe. Top each serving with 1 tablespoon cheese; fold sides over. Place filled crepes in an 11 x 7–inch baking dish. Cover with foil; bake at 300° for 20 minutes or until thoroughly heated.
To prepare sauce, melt butter in a medium saucepan over medium-low heat. Add shallots; cook 5 minutes or until tender, stirring frequently. Sprinkle 1 tablespoon all-purpose flour into pan; cook 2 minutes, stirring constantly. Slowly add 1 1/2 cups milk, stirring constantly with a whisk until smooth; bring to a simmer over medium heat. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring frequently. Remove from heat. Strain sauce through a fine mesh sieve into a bowl; discard solids. Rinse and dry pan; place over low heat, and return strained sauce to pan. Stir in 1/2 cup cheese and remaining ingredients; stir until cheese melts. Serve sauce with crepes.
I've made these twice now and think these are really good, but some additional tips on making the crepes would have been helpful. I did use whole-grain flour (white wheat), but I've made crepes with this before with fine results. These were very delicate and kept sticking to the pan in the middle, even though I was brushing it with high-heat olive oil. Only after a couple of messy, torn ones did I make just enough for us to sit down to dinner. I still have to make the rest. As for the 20 minutes in the oven, I skipped this and simply assembled right in the skillet after flipping each crepe. They were likely not as browned as they should have been, but after almost 2 hours of work (even with the sauce made in advance) I was finally able to get dinner on the table. I would make these again but probably using CL's Make-Ahead Crepes, which are all but foolproof.
This is a great alternative to the standard chicken, mushroom, and spinach crepes that I usually make. The sauce is really the winner in the dish - you could use it on any crepe. I removed the foil after the 20 minutes and broiled for a few minutes to get the tops nice and golden.
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