Recipe for Succulent Pancakes with Ham and Mushrooms | A Savory Delight to Try
Discover an irresistible recipe for savory crepes topped with tender ham and tasty mushrooms. Easy to make, these succulent crepes combine the sweetness of the dough with the richness of the savory ingredients to create a perfect marriage of flavors. Follow our step-by-step guide to prepare this delicious dish that will delight your taste buds. Ideal for a brunch or a convivial dinner, these ham and mushroom pancakes are a gourmet option to add to your culinary repertoire. Try it today and enjoy.
Ingredients :
500 ml of milk
250g of flour
10 g butterSalt
3 large eggs
500 ml of milk
40 g of flour
Nutmeg
Pepper
40g butter
Salt
400 g button mushrooms, diced
Salt
100 g grated Swiss Gruyere
Pepper
150 g of cooked ham, roughly mixed
30g butter
Preparation :
To begin, you need to begin the process of preparing pancakes. The first step is to melt the butter in a bain-marie. It is essential to let the melted butter cool. Next, you must carefully separate the egg yolks from the egg whites. Finally, using an electric mixer, beat the egg whites vigorously until they form stiff peaks.
In a bowl, the egg yolks should be whisked until smooth. Gradually add the sifted flour and milk to the mixture, whisking continuously. Then add the melted and cooled butter and a pinch of salt to enhance the flavor. Continue whisking until all lumps are dissolved and the batter is smooth. Once this step has been completed, cover the dough with cling film and let it rest in the refrigerator for an hour.
After this time, cook the savory pancakes in a lightly oiled non-stick pan. Spread a few spoonfuls of batter in the pan and cook for a few seconds until the surface part begins to set. Then, flip the pancake and cook it on the other side. Continue like this until the dough is finished.
Once the crepes are cooked to perfection, it’s time to prepare the succulent béchamel sauce. Start by bringing the milk to a boil. In a saucepan over low heat, melt the butter and gradually add the flour while stirring. As the mixture thickens, gradually pour in the hot milk while continuing to stir. Enhance the taste with a pinch of salt, pepper and nutmeg. Continue stirring over low heat until the béchamel reaches the desired thickness, without lumps. A key indicator of readiness is that the sauce no longer tastes like flour. To preserve its heat, keep it warm until ready to serve.
The filling can be prepared by melting the butter in a pan and browning the clean, sliced mushrooms. Then add the cheese and ham and mix them with a little béchamel sauce. Don’t forget to taste and adjust the seasoning. Finally, let the rest of the béchamel cool for a few minutes until it takes on the consistency of jelly.
Pancakes should be filled with the prepared filling. Once filled, roll them carefully, making sure they are tightly closed to prevent the filling from escaping during cooking.
The pancakes filled with ham and mushrooms can now be placed in a baking dish. Then, spread the béchamel sauce on top. To enhance the taste, grate a little cheese on top and continue cooking the pancakes. It is recommended to cook them in a fan oven at 150° or in a static oven set at 180°. Typically, the mixture should be ready in 15-20 minutes, but it should be noted that cooking time may vary depending on the oven model used. For optimal tasting, enjoy these delicious pancakes while they are still hot
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