Ham and Mushroom Crêpes with Gruyere Sauce

© Katherine Stetson

I like to bake and serve these in individual gratin dishes, but a 9×13 casserole dish works just as well.

For four servings:

  • 8 ounces cremini mushrooms, thinly sliced
  • 1 medium onion, quartered and thinly sliced
  • 1 cup minced ham
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ teaspoon thyme
  • ½ teaspoon freshly ground pepper
  • 12 Fool-proof Crêpes
  • 2 cups Gruyere Sauce, lightly warmed, separated
  • 2 tablespoons chopped flat leaf parsley or dill, for garnish

Preheat oven to 375 degrees.

In a skillet over medium heat, melt butter and olive oil.  Add mushrooms, onions and thyme and sauté until vegetables are tender.  Stir in ham, pepper and ½ cup sauce and remove from heat.

Assemble crêpes: spoon one-third cup ham mixture onto lower third of crêpes and fold up in the style of an eggroll or burrito.  Place crêpe seam side down in baking dish and continue with rest of crêpes.

Bake for ten minutes, remove from oven and distribute remaining sauce evenly on top of crêpes.  Return baking dish to the oven and cook an additional 10-15 minutes until piping hot.  Serve immediately, sprinkled with fresh herb.

Copyright © Katherine Stetson, all rights reserved.