Ham and mushroom crepes are a rich and tasty main dish, perfect for those who love bold yet delicate flavors. The combination of champignon mushrooms, béchamel, cream, and ham is irresistible, creating a soft and creamy filling wrapped in a golden and crispy crepe. You can choose to prepare larger crepes for a hearty main course, or opt for smaller versions, ideal as a second course accompanied by a side dish.
Below are the links to prepare the crepes and the béchamel
- Difficulty: Easy
- Cost: Cheap
- Portions: 10 large crepes – about 16 small
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
Ingredients
- 4 slices Cooked ham
- 14 oz Champignon mushrooms
- to taste Olive oil
- 1 clove Garlic
- to taste Salt
- 0.4 cup Cooking cream
- Crepes
- Béchamel
- to taste Parmigiano Reggiano DOP
Tools
- 1 Pan
- 1 Saucepan
- 1 Whisk
- 1 Strainer
- 1 Baking sheet
- 1 Parchment paper
- 1 Spatula
- 1 Grater
- 1 Lid
- 1 Plate
Preparation
In a pan, heat a bit of oil and add the garlic clove.
Once the garlic is golden, remove it and add the mushrooms, washed and chopped.
Cook the mushrooms, stirring occasionally until well done and golden.
Salt the mushrooms to taste and remove the garlic.Prepare the béchamel (you can follow the recipe video HERE).
Once ready, add the chopped cooked ham and the cooking cream to the mixture.
Mix well to combine everything.Fill the crepes by placing some filling in the center of each (you can follow the crepes recipe video HERE).
Roll up the crepes and place them on a baking sheet lined with parchment paper.Add small butter knobs on top of the crepes.
Sprinkle with grated Parmesan.
Bake in a preheated oven at 350-390°F for 15 minutes, or until the crepes are golden and crispy on the surface.The ham and mushroom crepes are ready to be enjoyed hot or warm. Perfect as a main dish or accompanied by a vegetable side dish!
Storage
You can store the crepes for a few days in an airtight container.
You can also freeze them by placing them in an airtight container. (use parchment paper to separate portions.
Make Ahead
You can make the crepes the day before and store them in the refrigerator. The next day, simply prepare the filling quickly, fill the crepes, and bake them. Alternatively, you can make them completely the day before, store them in the fridge, and bake them before serving.
Frequently Asked Questions
Can I use other types of mushrooms besides champignons?
Yes, you can use other types of mushrooms, but champignons are the most delicate. Porcini mushrooms or mixed mushrooms will give a stronger taste.
Can I prepare the crepes in advance?
Yes, you can prepare the crepes the day before and store them in the fridge. The next day, fill them and bake them for a perfect result.
How can I make a dairy-free version?
You can substitute butter with olive oil and use a dairy-free béchamel (using a plant-based milk like soy or almond).
Can I make crepes without eggs?
Yes, there are egg-free crepes recipes. I suggest looking for an alternative recipe using flour and water or other egg substitutes.
The ham and mushroom crepes are a versatile and irresistible dish, perfect for a rich and tasty meal. Easy to make and customizable in many variations, they are ideal for those who love traditional cuisine with an extra touch of creaminess. Try them and impress everyone at the table!
