It is our tradition to have crepes for Christmas morning. We fill them with fruit, or powdered sugar, or syrup or jam….or all of the above! This year, Christmas fell on a Sunday…..no time to make crepes before church. I thought of making a New Year’s Day feast….but same problem: it’s a Sunday..
So, I created this savory crepe recipe for our New Year’s Day dinner:
Ingredients:
1 1/2 cups chopped ham
1 cup shredded cheese
1 cup milk/cream/evaporated milk
1 cup chicken broth
2 egg yolks, lightly beaten
2 tbsp hot sauce
2 cups chopped fresh mushrooms
4tbsp butter
2 tbsp flour
salt to taste
1 recipe of crepes
Saute the mushrooms in the butter. Add flour and stir to a thick paste. Slowly add the milk/cream, stirring constantly. Add the chicken broth. Cook over medium heat for about 5 minutes till thickened. To the beaten egg yolks, add the hot sauce, then add this to the mushroom sauce. Cook for another minute.
Remove and save half of the sauce. To the other half, add the ham and shredded cheese, mix. Fill each crepe with about 1/2 cup of ham/mushroom mixture, and place each in a greased baking dish, seam side down.
Thin the remaining sauce with enough milk/cream to make it pourable, and spread over the crepes. Bake at 350 for 25 minutes.
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