Ham, Cheese, and Mushroom Crepes

Ham, Cheese, and Mushroom Crepes
Servings: 4 Cook 30 mins Start to Finish 50 mins


For the filling:
  • 1 tablespoon unsalted butter
  • 8 ounces shiitake mushrooms, stemmed, caps sliced 1/4 inch thick
  • 4 ounces cremini mushrooms, sliced 1/4 inch thick
  • 1/4 cup minced shallots
  • 1 teaspoon minced garlic
  • 1/2 teaspoon fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons dry white wine
  • 3 ounces cooked ham, cut into 1/4-inch strips
For the sauce:
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • Pinch nutmeg
  • 4 (8-inch) flour tortillas
  • 1/4 cup plus 2 tablespoons packed grated Gruyere

Make It

1. Heat the oven to 450 degrees . For the filling, melt the butter in a large nonstick skillet over medium heat. Add both kinds of mushrooms and saute them until they release their liquid and begin to brown, about 8 minutes. Add the shallots, sauteing them until they are softened, about 2 minutes, then add the garlic and the thyme and saute the filling for 30 seconds. Season it with the salt and pepper. Stir in the wine and cook for about 2 minutes. Remove the skillet from the heat, stir in the ham, and set it aside.

2. To make the sauce, melt the butter in a heavy saucepan over medium-low heat. Add the flour and whisk for 2 minutes, then gradually add the milk, whisking to combine. Raise the heat to medium and bring the sauce to a boil. Let it simmer, still whisking, until it is slightly thickened, about 1 minute. Remove the sauce from the heat and stir in the salt, pepper, and nutmeg.

3. Stir 1/4 cup of the sauce into the filling. Arrange the tortillas on a work surface and spoon a quarter of the filling over half of each tortilla. Fold the tortilla in half, then fold it in half again to make a triangle. Stir 2 tablespoons of the cheese into the remaining sauce.

4. Coat a shallow 8- or 9-inch square baking dish with cooking spray and arrange the crepes in a single layer. Spoon the remaining sauce over the crepes. Sprinkle the remaining 1/4 cup of cheese on top.

5. Bake the crepes on the top rack until they are bubbling and golden, about 10 to 12 minutes. Let them rest for 5 minutes before serving.