Photo: Lauren Rubinstein; Styling: Kim Phillips
Yield
6 servings (serving size: 1 filled crepe and about 2 1/2 tablespoons sauce)

Use a younger Gruyère rather than well-aged cheese to help prevent the sauce from breaking.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 300°.

Step 4

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.

Step 5

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.

Step 6

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.

Ratings & Reviews

detailaddict's Review

detailaddict
April 17, 2013
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.

lthompson2000's Review

lthompson2000
May 02, 2010
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.