Description
These savory crêpes stuffed with Gruyère cheese, ham, and sautéed mushrooms create a perfect balance of flavors for a delightful brunch or light main course. The tender crêpe batter wraps around a rich filling of earthy mushrooms, flavorful ham, and melted Gruyère, delivering a comforting and elegant French-inspired dish.
Ingredients
Scale
For the Crêpe Batter:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter (plus more for the pan)
- 1/4 teaspoon salt
For the Filling:
- 1 tablespoon olive oil or butter
- 1 cup mushrooms, sliced
- 1 clove garlic, minced
- 1/2 teaspoon thyme (optional)
- 4 ounces thinly sliced ham
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
Instructions
- Make the crêpe batter: In a mixing bowl, whisk together flour, eggs, milk, melted butter, and salt until the batter is smooth and lump-free. Let the batter rest for 15–30 minutes at room temperature to ensure tender crêpes.
- Cook the mushrooms: Heat olive oil or butter in a skillet over medium heat. Add sliced mushrooms and sauté until browned and tender, about 5–7 minutes. Stir in minced garlic and thyme if using, then season with salt and pepper. Remove from heat and set aside.
- Cook the crêpes: Heat a nonstick skillet or crêpe pan over medium heat and lightly brush with butter. Pour about 1/4 cup of batter into the pan, swirling it to evenly coat the bottom. Cook the crêpe for 1–2 minutes until edges lift and the underside is lightly golden. Flip and cook for another 30 seconds. Repeat with remaining batter, stacking finished crêpes on a plate.
- Assemble the crêpes: On half of each cooked crêpe, layer a few slices of ham, a spoonful of the sautéed mushrooms, and a generous sprinkle of grated Gruyère cheese. Fold the crêpe into quarters or roll up tightly.
- Warm and melt the filling: Return the filled crêpes to the pan and cook for 1–2 minutes over low heat to melt the cheese and warm through, or alternatively, place them in a preheated 350°F (175°C) oven until heated through.
- Serve: Serve the savory crêpes hot, garnished with fresh herbs or alongside a simple green salad for a complete meal.
Notes
- Prepare the crêpes ahead of time and store in the refrigerator for up to 2 days for easy assembly later.
- Swap Gruyère with Swiss or Emmental cheese for a slightly different flavor profile.
- Add caramelized onions or fresh spinach to the filling for additional texture and taste variations.
