Savoury Ham & Mushroom Crepes

Ingredients

• 2 cups All-Purpose Flour (sifted, for crepe batter)
• 200 ml Water (room temperature)
• 1 pinch Salt (kosher or table salt)
• 1 large Egg (at room temperature)
• 2 tablespoons Olive Oil (extra‑virgin, for pan and sautéing)
• 1 cup Mushrooms (sliced, button or cremini)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 cup All-Purpose Flour (for white sauce (roux))
• 0.33 cup Milk (whole milk, warmed)
• 1 medium Onion (diced)
• 1 cup Cooked Ham (diced)
• 0.5 cup Mozzarella Cheese (shredded, optional topping)

Instructions

1. Make Crepe Batter

   In a mixing bowl whisk together 2 cups flour, 200 ml water, a pinch of salt and 1 egg until the batter is smooth and thin; add a little more water if needed.

   Time: PT5M

2. Prepare White Sauce (Roux)

   Melt 2 Tbsp butter in a saucepan over medium heat, stir in 1 cup flour and cook 1‑2 minutes, then whisk in 1/3 cup warm milk, stirring constantly until the sauce is smooth and thickened.

   Time: PT5M

   Temperature: Medium heat

3. Sauté Onions

   Heat 1 Tbsp olive oil in a non‑stick skillet over medium‑high heat, add the diced onion and sauté until golden brown, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium‑high heat

4. Add Ham

   Add the diced ham to the onions and cook for 2 minutes, allowing the ham to brown slightly.

   Time: PT2M

   Temperature: Medium‑high heat

5. Cook Mushrooms

   Add the sliced mushrooms to the skillet, stir and cook until they release their moisture and turn lightly golden, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

6. Combine Sauce with Fillings

   Pour the prepared white sauce over the mushroom‑ham‑onion mixture, stir to coat everything evenly, and simmer for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Cook Crepes

   Heat a clean non‑stick skillet with a thin drizzle of olive oil over medium heat. Pour a small ladle of batter, swirl to cover the surface, cook 1 minute until the edges lift, flip and cook another 30 seconds. Repeat to make about 6 crepes.

   Time: PT10M

   Temperature: Medium heat

8. Assemble Crepes

   Butter the baking tray lightly. Place a crepe on the tray, spoon a generous amount of the mushroom‑ham filling onto the center, sprinkle optional mozzarella, then roll the crepe into a wrap. Repeat for all crepes.

   Time: PT5M

9. Bake

   Pre‑heat the oven to 350°F (180°C). Bake the assembled crepes for 10 minutes, or until the cheese is melted and the tops are lightly golden.

   Time: PT10M

   Temperature: 350°F

10. Serve

    Remove from oven, let rest 2 minutes, then serve warm. Garnish with fresh herbs if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

35 g

Fat

16 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour
• Instead of Water: Milk, Plant‑based milk
• Instead of Salt: Sea Salt
• Instead of Egg: Egg substitute, Flax egg
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Mushrooms: Portobello, Zucchini
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour
• Instead of Milk: Almond milk, Soy milk
• Instead of Onion: Shallots, Leeks
• Instead of Cooked Ham: Turkey ham, Bacon bits
• Instead of Mozzarella Cheese: Cheddar, Gruyère

Equipment Needed

• Mixing Bowl
• Whisk
• Non‑Stick Skillet
• Saucepan
• Baking Tray
• Spatula
• Knife
• Cutting Board
• Grater (optional)

Critical Steps — Do Not Skip

• Achieving a thin, lump‑free crepe batter
• Cooking a smooth white sauce without lumps
• Ensuring the crepes are cooked just enough to stay pliable for rolling

Chef Tips from the Video

• Use room‑temperature eggs and milk for a smoother batter.
• A pinch of nutmeg in the white sauce adds a subtle depth of flavor.
• For extra flavor, deglaze the skillet with a splash of white wine after sautéing the mushrooms.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap individually and freeze for up to 1 month; reheat in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The crepe batter can be refrigerated overnight; give it a quick whisk before using.
• White sauce can be prepared up to 2 hours ahead and kept warm on low heat.
• Assembled but unbaked crepes freeze well; bake directly from frozen, adding 5 minutes to baking time.

Frequently Asked Questions