French style Crepe filled with ham & cheese w/ Mushroom cream sauce

Ingredients

• 9 oz All-Purpose Flour (sifted)
• 16 oz Whole Milk (2% milk works best; can use whole milk)
• 4 oz Granulated Sugar
• 1 tsp Salt
• 2 oz Unsalted Butter (melted for batter)
• 2 large Eggs (room temperature)
• 1 tbsp Olive Oil (for sautéing)
• 1 tbsp Unsalted Butter (additional for sauce)
• 1 Shallot (finely minced)
• 2 cloves Garlic (minced)
• 8 oz Mushrooms (sliced; button or cremini work well)
• 2 oz Dry White Wine (dry, such as Sauvignon Blanc)
• 4 oz Heavy Cream (for sauce; can substitute half‑and‑half)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 tbsp Beurre Monté (Butter‑Flour Paste) (equal parts softened butter and flour, mixed raw)
• 4 oz Virginia Ham (thinly sliced)
• 4 oz Munster Cheese (shredded or thinly sliced)
• 1 tbsp Butter (softened for greasing pan (paper towel method))

Instructions

1. Measure and Prepare Ingredients

   Weigh flour, milk, sugar, butter, and measure salt, eggs, and the remaining sauce ingredients. Mince the shallot and garlic, slice the mushrooms, and thinly slice the ham and Munster cheese.

   Time: PT5M

2. Make Crepe Batter

   In the mixing bowl whisk together flour, sugar, and salt. In a separate container combine milk and melted butter, then add the eggs. Pour the wet mixture into the dry ingredients and whisk until just combined; a few small lumps are fine.

   Time: PT10M

3. Rest the Batter

   Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 30 minutes. This relaxes the gluten and yields tender crepes.

   Time: PT30M

4. Sauté Aromatics

   Heat the small saucepan over medium‑high heat. Add 1 tbsp olive oil and 1 tbsp butter. When foaming, add the minced shallot and garlic; sauté 2‑3 minutes until fragrant and softened.

   Time: PT3M

   Temperature: Medium

5. Cook Mushrooms

   Add the sliced mushrooms to the pan. Toss and cook 5 minutes, letting them release moisture and brown lightly.

   Time: PT5M

   Temperature: Medium

6. Deglaze with White Wine

   Pour 2 oz dry white wine into the pan, scraping up any browned bits. Let it reduce for about 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Add Cream and Finish Sauce

   Stir in 4 oz heavy cream, season with 1/2 tsp salt and freshly ground black pepper. Simmer 3 minutes until the sauce thickens slightly. Whisk in the beurre monté (½ tbsp butter‑flour paste) to give the sauce a glossy finish.

   Time: PT5M

   Temperature: Medium

8. Heat Crepe Pan

   Place the non‑stick skillet on the stove and preheat to about 300°F (150°C). Lightly brush the surface with softened butter using a paper towel.

   Time: PT2M

   Temperature: 300°F

9. Cook Crepes

   Pour ~¼ cup batter into the hot pan, swirling to coat the bottom thinly. Cook 1‑2 minutes until edges lift and the underside is lightly golden, then flip and cook another 30‑45 seconds. Transfer to a plate and repeat until batter is used (about 6‑8 crepes).

   Time: PT12M

   Temperature: 300°F

10. Assemble Crepes

    On each crepe, layer a few slices of Virginia ham, sprinkle shredded Munster cheese, fold the crepe into quarters, and drizzle with the mushroom cream sauce. Finish with a pinch of fresh black pepper.

    Time: PT5M

11. Serve

    Plate the crepes, spoon extra sauce over the top, and serve immediately with a simple green salad dressed with vinaigrette.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
• Instead of Whole Milk: Half‑and‑half, Almond milk (will affect flavor)
• Instead of Granulated Sugar: Honey (use less)
• Instead of Salt: Kosher Salt
• Instead of Unsalted Butter: Margarine (use unsalted)
• Instead of Eggs: Egg substitute (for vegans)
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Unsalted Butter: Margarine
• Instead of Shallot: Yellow onion (smaller amount)
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Mushrooms: Portobello mushrooms (chopped)
• Instead of Dry White Wine: Chicken broth, Apple cider vinegar (1 tsp)
• Instead of Heavy Cream: Half‑and‑half
• Instead of Black Pepper: White pepper
• Instead of Beurre Monté (Butter‑Flour Paste): Roux (cooked)
• Instead of Virginia Ham: Smoked turkey, Prosciutto
• Instead of Munster Cheese: Gruyère, Swiss cheese
• Instead of Butter: Cooking spray

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Non‑Stick Skillet
• Small Saucepan
• Rubber Spatula
• Chef’s Knife
• Cutting Board
• Paper Towel (optional)

Critical Steps — Do Not Skip

• Rest the crepe batter for at least 30 minutes.
• Maintain pan temperature around 300°F for even crepe cooking.
• Do not over‑cook mushrooms; they should stay tender.
• Finish the mushroom sauce with a beurre monté for shine and thickness.
• Test the first crepe to adjust heat before cooking the rest.

Chef Tips from the Video

• Use fresh‑ground black pepper for maximum aroma.
• Test the first crepe; adjust heat based on its color before cooking the rest.
• A pinch of nutmeg in the batter adds a subtle depth (optional).
• If you prefer a richer sauce, substitute half of the cream with half‑and‑half.

Troubleshooting

Storage

Refrigerator: Batter: up to 4 days in an airtight container; sauce: 3 days. Reheat gently.

Freezer: Batter can be frozen for up to 1 month; thaw overnight in fridge before use.

Room temperature: Assembled crepes are best served immediately; they can sit at room temperature for up to 1 hour.

Make-Ahead Tips

• Prepare the crepe batter a day ahead; rest overnight for even better texture.
• Mushroom cream sauce can be made up to 2 days ahead; reheat gently and add a splash of cream if it thickens too much.
• Store ham and cheese separately to keep them from becoming soggy.

Frequently Asked Questions