Ingredients:
Crepes
125g (3/4 cup) Flours
1 Egg
250ml (1 cup) Milk
2 pinch of Salt
Garniture
250ml (1 cup) Milk
60g (2 oz) shredded cheese
100g (3.5 oz) Diced ham
30g (1 oz) Flours
50ml (1.5 oz) Sour Cream
½ tsp Salt
Pepper
15ml (1 tbsp) Wine
2 Onions
300g (10.5 oz)Mushroom
Accessories:
Whisk
Pan
Wooden Spoon
Ladle
Bowl
Saucepan
Oven
Plate
Baking Tray
Instructions:
Crepes
- In a bowl, make a well with the flour, salt, and the eggs.
- Add gradually the milk while wiping; I usually do 1/5 at the time.
- The past should be smooth. If it is too liquid, keep mixing while adding flour. If it isn’t smooth enough, mix it with milk.
- Scoop the mixture onto a hot pan, one ladle at a time.
- Cook for two to three minutes, then flip. Both sides should be brown.
- Place the crepes on a plate
Garniture
- Dice the onions and slice the mushroom.
- Cook the onions in high heat until they tender.
- Add and heat the Mushroom for about 3 minutes.
- Pour the milk.
- Add the pepper, and salt.
- Slowly incorporate the flour while blending it with a wooden spoon, at Medium Heat.
- Continue mixing until you have obtained a paste.
- Add the cheese, ham, sour cream, and wine (can be replaced with more cheese).
- Stir until the cheese has melted.
- Turn off the stove.
Savory Crepes
- Preheat your oven to 200°C (392°F)
- Spread two spoonfulls of the garniture on half of all crepes, then fold them in two.
- Place your crepes on a baking tray and put it in the oven for 10 minutes.
- Enjoy.