Now that we have bechamel and crepes down we can make some great savory first course or entrée using them both and whatever you have in the fridge.
This time I had mushrooms, turkey ham and cheese.
Mushroom and turkey ham crepes
- 1 and 1/2 cup bechamel
- 6 crepes
- 9 slices turkey ham
- beef broth
- I started by preparing the crepes batter. While the dough was resting I started on the mushrooms. I sliced mushrooms and cooked them in a pan with oil and garlic and added a bit of beef broth so that the mushroom soften up and develop a nice wild flavor. I then prepared my bechamel according to the base recipe. At this point the crepe dough is usually ready to cook. I prepare 2 to 3 crepes per diner and when they are all cooked up I start assembling them. First I cover half the crepe with sliced turkey ham, then I add thinly sliced cheese over it. This time I used some Swedish cheese that taste something in between sharp cheddar and gouda. I top the cheese with mushrooms and I close the crepes by folding them in half and then in half again. Finally I arrange the crepes in an oven dish and cover them with the bechamel. I season with some ground black pepper and cover in grated parmesan and butter. Crepes should be cooked in the oven at 390F for about half an hour or until cheese is melted. You can broil them for the last 5 minutes to get a nice golden crust on top of your crepes.
- Looks rather impressive, doesn’t it? And you can prepare it in advance and warm it up last minute for your guests!