Crepe Rolls with Ham and Mushrooms

Crepe Rolls with Ham and Mushrooms is a delightful and savory dish that combines the delicate flavors of crepes with the richness of ham and earthiness of mushrooms. This recipe yields tender crepes filled with a flavorful mixture of sautéed shallots and minced mushrooms, enhanced by the creamy and tangy Gruyère cheese. Whether served as an appetizer or a main course, these crepe rolls are sure to impress your guests with their elegant presentation and delightful flavors.

Serves 6

INGREDIENTS:

FOR THE CREPES:

• 1 cup milk
• 1 cup flour
• 2 eggs
• 3 tablespoons melted butter
• Pepper and salt

FOR THE FILLING:

• 2 shallots, minced
• 2 tablespoons butter
• 1/2 pound white mushrooms, minced
• Pepper and salt
• 2 drops lemon juice
• 3 tablespoons heavy cream
• 6 slices ham
• 1/2 cup heavy cream
• 1 cup grated Gruyère cheese

INSTRUCTIONS:

1. First, prepare the crepe batter. In a bowl, mix together the milk, flour, eggs, melted butter, pepper, and salt. Let the batter rest for 30-60 minutes.
2. While the batter is resting, make the duxelles filling. In a skillet, melt the butter and sauté the minced shallots until translucent.
3. Add the minced mushrooms, pepper, salt, and lemon juice to the skillet. Stir for 2 minutes over high heat to cook off the mushroom liquid, then continue stirring for an additional 2 minutes over medium heat.
4. Pour in 3 tablespoons of heavy cream and stir to combine. Allow the duxelles to rest for 2 hours.
5. Once the batter has rested, heat a crepe pan or small frying pan. Make 12 crepes by pouring a ladleful of batter into the pan and swirling it around to coat the bottom evenly. Cook the crepes until they are lightly colored on both sides. Set the crepes aside to rest for 2 hours.
6. Preheat the oven to 425°F (220°C).
7. Lay the crepes on a work surface. Place half a slice of ham on each crepe. Spoon a dollop of the duxelles filling onto the ham, shaping it into a sausage-like shape.
8. Roll each crepe and ham tightly to form a tube. Repeat this process for each crepe.
9. Butter a rectangular baking dish or individual gratin dishes if using. Place the rolled crepes side by side in the dish(es), seam-side down.
10. Pour 1/2 cup of heavy cream over the crepes, ensuring they are well coated. Sprinkle the grated Gruyère cheese over the top.
11. Place the gratin dish(es) under the broiler for 3 minutes, then move them to a middle rack and continue cooking for 5 minutes at 425°F (220°C) until the top is golden and crisp, and the cream is bubbling.
12. Alternatively, you can bake the dish in the oven for approximately 20 minutes until the top is golden.
13. Allow the crepe rolls to cool slightly before serving.

Crepe Rolls with Ham and Mushrooms are a delicious and savory dish that combines the delicate flavors of crepes with the rich and earthy taste of ham and mushrooms. The crepes are filled with a flavorful duxelles mixture made from sautéed shallots and minced mushrooms, complemented by the creamy and tangy Gruyère cheese. This dish is perfect as an appetizer or a main course and will impress your guests with its elegant presentation and delightful flavors. Enjoy these crepe rolls warm and savor each bite of this delectable culinary creation.