How to make creamy savory French crepes like in France : Ham cheese & mushroom filling (vegetarian)

Ingredients

• 250 g All-Purpose Flour (sifted)
• 500 ml Milk (whole milk, warmed slightly)
• 2 pieces Eggs (large, room temperature)
• 30 g Unsalted Butter (melted, for batter)
• 5 g Salt (fine sea salt)
• 80 g Gruyère Cheese (grated)
• 150 g Ham (smoked, sliced thin)
• 200 g Mushrooms (button or cremini, chopped)
• 1 piece Shallot (finely chopped)
• 0.5 piece Onion (half, finely chopped)
• 2 pieces Garlic Cloves (peeled, optional)
• 2 tsp Fresh Parsley (chopped)
• 100 ml Double Cream (35% fat, heavy cream)
• 40 g Butter (unsalted, for roux)
• 40 g Flour (all‑purpose, for roux)
• 1 tsp Lemon Juice (freshly squeezed)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Olive Oil (for sautéing mushrooms)

Instructions

1. Make the Crepe Batter

   Sift the flour into a mixing bowl, add the salt, then whisk the eggs separately. Gradually whisk the flour into the eggs, creating a smooth paste, and slowly drizzle in the milk while whisking to avoid lumps. Finally stir in the melted butter.

   Time: PT15M

2. Rest the Batter

   Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This relaxes the gluten and yields tender crepes.

   Time: PT1H

3. Prepare Mushroom Duxelles

   Melt 1 tbsp butter in a skillet over medium heat. Add the chopped shallot and onion, sauté until translucent (2 min). Add the chopped mushrooms, a splash of lemon juice, salt and pepper, and cook, stirring frequently, until all liquid evaporates and the mixture becomes a dry paste. Finish with chopped parsley and remove from heat.

   Time: PT15M

   Temperature: medium heat

4. Make the White Roux

   In a clean saucepan, melt 40 g butter over low heat. Sprinkle the 40 g flour over the melted butter, stirring constantly for 2 minutes until the mixture is smooth and remains pale (do not let it brown).

   Time: PT5M

   Temperature: low heat

5. Warm the Milk

   In a separate saucepan, combine the 500 ml milk with a half onion, 2 garlic cloves, a bay leaf, and a pinch of salt. Bring to a gentle simmer, then strain through a sieve to remove aromatics.

   Time: PT5M

   Temperature: medium heat

6. Create the Béchamel

   Return the warm milk to the saucepan with the roux. Whisk continuously over low heat until the sauce thickens and coats the back of a spoon (about 5 minutes).

   Time: PT5M

   Temperature: low heat

7. Enrich to Sauce Crème

   Reduce the heat to low, stir in 100 ml double cream a little at a time, then add the grated Gruyère cheese. Continue stirring until the cheese melts and the sauce is smooth and thick.

   Time: PT5M

   Temperature: low heat

8. Cook the Crepes

   Heat the non‑stick crepe pan until very hot. Lightly brush with melted butter. Pour a thin ladleful of batter, swirling to cover the entire bottom (about 30 ml). Cook 30 seconds until the edges lift, flip and cook another 30 seconds. Transfer to a plate and repeat until batter is used.

   Time: PT20M

   Temperature: high heat

9. Assemble Fillings

   Lay a crepe flat, spread a spoonful of sauce crème on half, then add either ham slices with extra cheese or a spoonful of mushroom duxelles. Fold the crepe into a rectangle or roll into a cigar shape.

   Time: PT10M

10. Freeze Assembled Crepes

    Place the filled crepes on a parchment‑lined tray, ensuring they do not touch. Cover with plastic wrap and freeze until solid (about 1 hour). Transfer to a zip‑top freezer bag for storage.

    Time: PT5M

11. Reheat and Serve

    Heat a non‑stick pan over low heat, add a small knob of butter. Cook frozen crepes 5 minutes per side until heated through and the edges are lightly crisp. Serve hot, optionally with a green salad.

    Time: PT10M

    Temperature: low heat

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g