Crepes À La Sauce Camembert Recipes

CREPES À LA SAUCE CAMEMBERT RECIPE

Steps:

• In a medium bowl, whisk together the eggs and 1 cup of the milk. Add the 3/4 cup flour and 1/2 teaspoon of the salt and mix until the batter is smooth. Stir in the canola oil. Refrigerate the batter for at least 30 minutes or as long as overnight before making crepes. In a crepe pan over medium heat, melt 1/4 tablespoon of the butter. Pour about 1/4 cup batter into the pan, then quickly tilt and turn the pan in a circular motion to spread the batter evenly to the edges. Cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe and cook for 1 to 2 minutes more. Transfer to a warm plate. Repeat to make 12 crepes. In a large sauté pan over medium-high heat, warm 2 tablespoons of the olive oil. Add half the mushrooms, 1/2 teaspoon of the salt and pepper and sauté until dark brown, 5 to 6 minutes. Push the mushrooms to the side of the pan, add the remaining mushrooms and sauté until the liquid evaporates and the mushrooms are dark brown, 6 to 7 minutes. Using a slotted spoon, transfer the mushrooms to a bowl. Add the remaining 1 tablespoon olive oil and the ham to the pan and sauté until lightly browned, about 3 minutes. Transfer the ham to the bowl with the mushrooms. Reduce the heat to medium-low, add the remaining 1 cup milk and whisk in the 3 tablespoons flour. Simmer until the sauce thickens, about 2 minutes. Add the cream and cheese and simmer, stirring occasionally, until the sauce thickens, about 3 minutes. Add the ham, mushrooms and green onions and stir until heated through. Spoon 1/4 cup of the filling in the middle of each crepe and roll the crepe around the filling. This recipe yields 6 servings.

FRENCH CREPES

Steps:

• Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.