Sunday, February 6, 2011

Leek, Mushroom and Ham Crepes

Last week I got the craving for savory crepes, I always order this type of dish at creperies I had something similar a few years ago in Fort Lauderdale at a French restaurant. I had fun making them and as I made the crepes my little daughter sat on the counter top and nibbled on the warm crepes :-). The beauty of making extra crepes is that you can have the leftovers for breakfast with fruit and nutella!


  • about 10 mushrooms sliced
  • 4 cloves of garlic sliced
  • 3 leeks thinly sliced
  • about 4 thick slices of a good cheddar, I used an Irish one 
  • 1 cup of milk 
  • one tablespoon of flour
  • 1/2 a tablespoon of butter
  • 6-8 oz of flour 
  • 2 eggs
  • milk as needed to make a thin batter
  • 3 slices of cooked ham sliced

  1. saute leeks, garlic and mushrooms in olive oil for 5-7 minutes 
  2. meanwhile in another pan, melt a knob of butter and add one tablespoon of flour to make a roux, slowly mix in the milk, stirring all the while, after a few minutes on a low heat add the cheese and allow it to melt into the sauce, add the rest of the milk about a cup and stir until it thickens
  3. add the cheese sauce to the cooked leeks and mushrooms and mix in the ham keep to one side
  4. now make the crepes - mix the flour with 2 eggs and milk to make a thin batter 
  5. heat a griddle pan to a high heat with a little oil each time, add the batter spread thinly cook on one side then turn 
  6. make all the crepes 
  7. then add the leek and mushroom sauce to the crepes and enjoy

the little taste tester :-)

Has anyone else made savory crepes?

and the lovely Angela from This is What I do gave me the Stylish Blogger award I haven't known her long but adore her blog, her upbeat personality and recipes check her out 

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