Ham and Mushroom Crepes with Bechamel - Fred Whitlock, The Good Gourmet staff

We called this recipe a breakfast crepe and prepared it in our Breakfast Club class.  It could also be a dinner entree or a side dish.  You may want to experiment with other ingredients in the filling since it is a very versatile dish.

Crepe batter:

2 beaten eggs
1 1/2 cups milk
1 cup all purpose flour
1 tbsp. cooking oil

Filling:

2 cups diced ham
2 cups diced mushrooms
2 tbsp olive oil
Salt and pepper to taste.

Sauce:

Click here for a traditional Bechamel sauce.  

Dice the ham into 1/4" pieces and the mushrooms into 1/2" pieces.  Add olive oil to a hot skillet and add ham, mushrooms, salt and pepper.  Saute until the mushrooms are soft and remove from heat.

In an 8" non stick skillet, pour enough batter to cover 1/2 the pan and then tilt the pan in all directions to cover the entire bottom.  We want a very thin and soft pancake.  Cook until firm (30 seconds or so) and then flip to repeat cooking the other side.  The crepes should be very slightly browned on each side.

Slide crepe from pan, add 2 tbsp. or so of filling and 1 tbsp or so of bechamel sauce.  Roll up the crepe and top with another tbsp or so of sauce.  Repeat process for as many crepes as you wish to make.  Makes about 16 crepes.

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