Monday, December 30, 2013

Recipe: Ham, Mushroom and Leerdamer Stuffed Crepes

This recipe requires a little bit of multitasking and more effort than most of my recipes, but the results are worth it. I haven't made crepes in years! This crepe batter mix is fool proof, even if my flipping skills aren't! Have stopped being flashy and just turn the crepes over with a skillet, saves time and saves the ceiling. You can of course, cheat with this recipe too if you want- through buying ready made crepes. I served this with buttered broccoli, which goes very well with it. Be careful when seasoning the crepe batter and the cheese sauce, as sometimes the ham in the filling can be fairly salty.

Ham, Mushroom and Leerdamer Stuffed Crepes (serves 3)
Crepes
115g plain flour
2 medium eggs
285ml skimmed milk
Pinch salt
Vegetable oil (for frying)

Filling
15g margarine
200g mushrooms, diced small
2 garlic cloves, finely chopped
2 tbsp freshly chopped parsley
275g finely diced ham/ gammon
100g Leerdammer, finely diced

Cheese Sauce (topping)
50g margarine
40g plain flour
400ml skimmed milk
100g Leerdamer, finely diced
Salt and pepper to taste

1. Preheat the oven to 200C. Mix together the plain flour, eggs, milk and a pint of salt in a mixing bowl (to make the crepe batter). First make the crepes- get a non-stick frying pan, put a little bit of vegetable oil in it, and wait until pan is hot. Pour some of the mixture into the pan, swirl around until pancake coats the pan, and cook for 1- 2 minutes each side. Once crepe is ready, slide the crepe onto a piece of greaseproof paper. Repeat same process until the batter is used up (should make 6 crepes).
2. In a saucepan, fry the mushrooms, garlic and parsley in the margarine for 10 minutes, stirring often. Add the ham and cook for a further 5 minutes. Remove from the heat, add the diced Leerdamer, stir well to mix, and set aside.
3. In a small saucepan, melt the margarine, add the flour and stir, and gradually add the milk (as you would normally make a cheese sauce). Add the Leerdamer, and cook for a further 4 minutes, or until the cheese has melted and the sauce has thickened. Season sauce to taste and set aside.
4. Grease a large baking dish (or 2 smaller baking dishes) with a little oil or margarine (to prevent the crepes from sticking). Add 2-3 tbsp of the mushroom filling into each crepe, roll up, and place in the baking dish. Pour cheese sauce evenly on top of the stuffed crepes. Bake in the oven for 10 minutes, and then place under the grill for about 5 minutes, or until the cheese sauce on top is beginning to go golden. Remove and serve!

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