crepe batter-
9oz flour
4oz sugar
1tsp salt
2each whole eggs(extra large)
16oz whole milk
2oz melted unsalted butter
mix all ingredients till smooth, do not over mix. let rest 30 minutes for a more tender crepe.
3oz thin sliced smoked ham
4oz muenster cheese
place on crepe when you flip crepe, cook another 60-90 seconds
sauce-
2oz unsalted butter
2oz shallots sliced
4oz sliced mushrooms
2oz white wine dry
6oz heavy cream or half&half
1oz buerre manier(soft butter & flour-1/2oz each mixed together)
salt and fresh pepper tt
1T chopped Italian parsley
saute shallots and mushrooms in butter till soft, deglaze with white wine, add cream and bring to a quick simmer add buerre manier to thicken, season with salt and pepper.
pour sauce over crepes and garnish with dill.