Elevate Your Dinner: Delicious Savory Crepes with Ham and Mushrooms
Transform your dinner routine with these exquisite Savory Crepes featuring a delectable ham and mushroom filling, all topped with a rich, creamy sauce. This recipe is a culinary journey to elegant, yet surprisingly simple, home cooking.
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Crepes have long held a reputation for being an elegant, perhaps even intimidating, culinary creation. Yet, this couldn’t be further from the truth. While they evoke images of charming Parisian cafes and street vendors deftly flipping delicate pancakes, crepes are remarkably simple to master at home. My own fond memories of visiting Paris often drift back to the street stands, where I’d watch in awe as a thin batter was spread across a giant hot plate, transforming into a perfectly golden, lacy crepe in mere moments. Those experiences left me with a lasting appreciation for this versatile dish, and a constant craving for their delightful taste.
Thankfully, the joy of crepes isn’t limited to a trip abroad. With a few simple ingredients and techniques, anyone can recreate that magic in their own kitchen. And while many associate crepes with sweet breakfast or dessert options, I’m here to champion their savory side, especially as a fantastic and sophisticated dinner solution.
Dinner Crepes: A Culinary Revelation Beyond Breakfast and Dessert
For many years, my understanding of crepes was confined to the realm of sweet fillings – fruit, chocolate, whipped cream, or a simple dusting of sugar. It wasn’t until I ventured into making savory crepes for dinner that my culinary world truly expanded. The revelation was immediate and profound; savory crepes are not just a delicious alternative, they are a dinner game-changer! Imagine the tender, delicate crepe acting as a vessel, much like a tortilla in enchiladas, encasing a rich, flavorful filling before being enveloped in a luxurious sauce and baked to perfection. This preparation elevates a simple meal into something truly special, offering a wonderful change of pace from your usual dinner fare.
These ham and mushroom crepes are a testament to how elegant and satisfying savory crepes can be. They bring a touch of French bistro charm right to your dining table, proving that comfort food can also be refined and exciting. The combination of earthy mushrooms, savory ham, and a creamy, aromatic sauce creates a symphony of flavors and textures that will impress both family and guests.
Mastering Savory Crepe Fillings: Beyond Ham and Mushrooms
The beauty of savory crepes lies in their incredible versatility. While our featured Savory Crepes with Ham and Mushrooms are undeniably a favorite – hence sharing the detailed recipe – the possibilities for fillings are virtually endless. You don’t always need to roll them and serve them with a sauce, though that method adds an undeniable layer of richness. Here are some other delightful and creative savory crepe filling ideas that can inspire your next culinary adventure:
- Chicken, Spinach, and Artichoke: A creamy, cheesy blend of shredded chicken, sautéed spinach, and chopped artichoke hearts, perhaps with a touch of Parmesan.
- Chicken and Bacon Ranch: Combine cooked chicken, crispy bacon bits, and a creamy ranch-style sauce for a hearty and familiar flavor.
- Vegetarian Roasted Vegetable Medley: Roast your favorite seasonal vegetables like bell peppers, zucchini, onions, and cherry tomatoes, then toss them with a light herb vinaigrette or a dollop of goat cheese.
- Shrimp and Crab Seafood Delight: A delicate filling featuring succulent shrimp and tender crab meat, bound with a light white wine or lemon butter sauce.
- Turkey, Pesto, and Provolone: Leftover turkey breast thinly sliced, layered with vibrant pesto and melted provolone cheese for a burst of Mediterranean flavor.
- Breakfast-Inspired: Scrambled eggs, crispy bacon or sausage, and melted cheddar cheese for a brunch-style crepe.
- Spicy Black Bean and Corn: A Tex-Mex twist with seasoned black beans, corn, red onion, and a hint of chili powder, perhaps with a touch of sour cream or avocado crema.
- Smoked Salmon and Dill Cream Cheese: A sophisticated option with thinly sliced smoked salmon, a generous spread of dill-infused cream cheese, and capers.
Each of these combinations offers a unique flavor profile, proving that savory crepes can be adapted to suit any taste or occasion. Don’t hesitate to experiment with your favorite ingredients to discover your own signature crepe filling.
Your Guide to Crafting Perfect Savory Crepes
Making savory crepes shares much of the same technique as their sweet counterparts, with one key difference: no added sugar in the batter. The process is surprisingly straightforward and yields consistently delicious results, making them an accessible option for home cooks of all skill levels.
The Simple Crepe Batter
The foundation of any great crepe is its batter. My preferred method involves combining all the crepe ingredients – eggs, milk, all-purpose flour, and a pinch of salt – in a blender. A few quick pulses are all it takes to achieve a smooth, lump-free batter. This ensures a consistent texture, which is crucial for thin, delicate crepes.
A vital step, often overlooked but incredibly important, is allowing the batter to rest. After blending, set the batter aside for at least 30 minutes, or even longer in the refrigerator. This resting period serves two key purposes: it allows the gluten in the flour to relax, resulting in a more tender crepe, and it gives the flour ample time to fully absorb the liquid, leading to a more uniform and manageable batter. Crepes made from a rested batter are noticeably softer and less prone to tearing. You can even prepare the batter a day in advance and store it in the refrigerator, making dinner prep even easier.
Cooking the Crepes to Perfection
When it comes to cooking, a good nonstick skillet is your best friend. While specialty crepe pans exist and are wonderful, a standard 6-inch to 7-inch nonstick skillet works perfectly. Lightly butter the pan before cooking each crepe to prevent sticking and encourage a beautiful golden hue. Pour about 2 tablespoons of batter into the hot pan, then quickly tilt and swirl the pan to evenly coat the bottom with a very thin layer. The goal is a paper-thin crepe that cooks quickly. Watch for the edges to lightly brown and start to lift, then gently flip the crepe with a rubber spatula to cook the second side. Each crepe takes only a minute or two per side. Repeat this process until all the batter is used, yielding approximately 12 delicate crepes.
The Essential Cream Sauce
A hallmark of these savory crepes is the decadent cream sauce that brings all the flavors together. This rich and velvety sauce beautifully complements the earthy mushrooms and savory ham, creating a harmonious and comforting dish. Made with a classic roux (butter and flour) as its base, then slowly whisked with cream and milk, it achieves a perfect consistency that coats each crepe beautifully. A hint of freshly grated nutmeg adds a warm, subtle spice that elevates the entire dish.
Assembling and Baking Your Crepes
Once your crepes are cooked and your filling and sauce are ready, assembly is quick and rewarding. Preheat your oven to 400°F and lightly spray a 9×13-inch baking dish. Lay out each crepe, place a slice of deli ham on it, followed by a generous spoonful of the cooked mushroom mixture. Carefully roll each crepe, ensuring the seam faces down, and arrange them snugly in the prepared baking dish. Drizzle the creamy sauce generously over the rolled crepes, ensuring every part is coated, then finish with a sprinkle of grated Gruyere or Swiss cheese for a bubbling, golden topping. Bake for about 10 minutes, or until the crepes are heated through and the cheese is beautifully melted and lightly browned. A final garnish of fresh minced parsley adds a vibrant pop of color and freshness.
Serving Suggestions and Complementary Pairings
These Savory Crepes with Ham and Mushrooms are a complete meal in themselves, but they pair wonderfully with a few simple sides to create a well-rounded dinner. A crisp green salad with a light vinaigrette provides a refreshing counterpoint to the richness of the crepes. Crusty French bread is perfect for soaking up any extra creamy sauce. For beverages, a crisp white wine like a Sauvignon Blanc or an unoaked Chardonnay would complement the flavors beautifully, or a sparkling cider for a non-alcoholic option.
Tips for Flawless Crepes Every Time
- Rest Your Batter: As mentioned, don’t skip the 30-minute resting period. It truly makes a difference in crepe texture.
- Consistent Pan Temperature: Ensure your skillet is consistently hot but not smoking. Too cool, and crepes will be pale; too hot, and they’ll burn. Medium heat is usually ideal.
- Thin Batter, Thin Crepes: If your batter seems too thick after resting, add a tablespoon or two of milk to thin it down until it coats the back of a spoon lightly.
- First Crepe is a Practice Run: Don’t be discouraged if your first crepe isn’t perfect. It often helps you adjust the heat and batter quantity for subsequent crepes.
- Make Ahead: Cooked crepes can be stacked with parchment paper in between and stored in an airtight container in the refrigerator for up to 2-3 days, or frozen for up to a month. Thaw before filling and baking.
- Variations: Feel free to swap ham for cooked chicken or turkey, or add different herbs to the mushroom filling like thyme or rosemary.
More Delicious Crepe Recipes
- Simple Crepe Recipe with Peaches and Cream
- Monte Cristo Crepes
- Red Velvet Crepes
Recommended Tools for Crepe Making
While crepe making doesn’t require specialized equipment, a few tools can make the process even smoother:
I find a blender essential for quickly combining the crepe batter ingredients into a smooth consistency, free of lumps.
You don’t need a fancy crepe pan to make these crepes, although they can be a useful investment if you make crepes frequently. For beginners and seasoned cooks alike, a good quality 6-inch nonstick skillet works perfectly for achieving those thin, uniform crepes.
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Ham and Mushroom Crepes
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A great way to change up dinner, these Savory Crepes with Ham and Mushrooms have crepes that are filled with ham and mushrooms and are topped with a delicious cream sauce.
Ingredients
Crepes:
- 3 eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- Pinch of salt
- butter for the pan
Filling and Cream Sauce:
- 1 pound mushrooms sliced
- 4 tablespoons butter divided
- 2 tablespoons all-purpose flour divided
- 1 cup cream divided
- 1/2 cup milk
- Freshly grated nutmeg
- 12 slices deli-sliced ham
Topping:
- 1 cup grated Gruyere or Swiss cheese
- Minced parsley
Instructions
Make the crepes:
- Place the eggs, milk, flour and salt in a blender and pulse a few times to combine. Set aside for at least 5 minutes. Alternately, if you don’t have a blender, you can whisk the ingredients together.
- Preheat the oven to 400ºF.
- In a 6” to 7” nonstick skillet, heat a small amount of butter – just enough to coat the bottom of the skillet. Add about 2 tablespoons of the batter and tip the pan around to evenly cover the bottom of the pan with the batter It will be very thin. Let it cook until it is lightly browned on the edges, then flip over to cook the second side. You may need a rubber spatula to loosen the edges. Once the second side has lightly browned, remove from the skillet. Repeat with the remaining batter, making 12 crepes.
Make the filling:
- In a 12-inch skillet, melt 3 tablespoons of the butter. Add the mushrooms and cook until browned. Sprinkle 1 tablespoon of the flour over the mushrooms and stir to coat. Cook for 1 minute, then add in 1/2 cup of the cream. Cook until thickened.
- In a saucepan, melt the remaining 1 tablespoon of butter. Stir in the remaining 1 tablespoon of flour and cook for a minute or two. Whisk in the remaining 1/2 cup cream and 1/2 cup milk. Grate in a small amount of nutmeg. Cook until thickened.
Assemble the crepes:
- Spray a 9×13-inch baking dish with cooking spray. Put a piece of ham on each crepe, then top with some of the mushroom mixture. Roll each crepe, and place seam side down in the prepared baking dish. Top with the sauce and sprinkle the cheese over the top.
- Cook in the preheated oven until heated through and the cheese is melted, about 10 minutes.
- Garnish with parsley before serving.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.