Egg and Ham Crepes with Gruyere
- 40g butter
- 150g mushrooms, sliced
- 4 tbs thick cream
- 100g diced ham
- 2 hard-boiled eggs, chopped
- 150g gruyere cheese
- 1 egg
- 150ml milk
- 1/2 cup (75g) plain flour
- Melted butter, to brush
- To make crepes, place egg, milk and flour in a food processor, process to combine, then pour into a jug and set aside 15 minutes. Heat a crepe pan until hot, brush with butter, then add a thin layer of batter. Cook until golden on one side, then flip over, cook a few seconds on the other side, then set aside. Repeat until you have 12 crepes, placing baking paper between each and wrapping in foil until ready.
- Heat half the butter in a frypan over medium heat, add mushrooms and cook for 5 minutes. Stir in cream, ham, egg and cheese, and season with salt and pepper.
- Preheat oven to 160°C. Add 1-2 tablespoons of filling to each crepe, then fold in half, then again into quarters. Place crepes on a greased baking tray. Melt remaining butter and drizzle on top, then bake for 5 minutes or until heated through. Serve immediately.
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