crepe batter-
9oz flour
4oz sugar
1tsp salt
2each whole eggs(extra large)
16oz whole milk
2oz melted unsalted butter
step 1. 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.
deepseek pre proccess
| Ingredients | Instructions |
|---|---|
| • 9 oz flour • 4 oz sugar • 1 tsp salt • 2 extra-large whole eggs • 16 oz whole milk • 2 oz melted unsalted butter | 1. Crepe Batter: Whisk together flour, sugar, and salt in a bowl. Let batter rest for 30 minutes (for tender crepes). |
| • 2 oz unsalted butter • 2 oz sliced shallots • 4 oz sliced mushrooms • 2 oz dry white wine • 6 oz heavy cream or half & half • 1 oz beurre manié (equal parts soft butter + flour, mixed) • Salt and fresh pepper (to taste) • 1 Tbsp chopped Italian parsley | 2. Mushroom Sauce: Sauté shallots and mushrooms in butter until soft. Deglaze with white wine. Add cream, bring to a simmer. Whisk in beurre manié to thicken. Season with salt and pepper. |
| • 3 oz thin-sliced smoked ham • 4 oz Muenster cheese | 3. Crepe Filling & Assembly: Cook crepe on a greased pan until lightly set. Flip crepe, then layer ham and cheese on top. Cook another 60–90 seconds until cheese melts. |
| • Mushroom sauce • Chopped parsley or dill | 4. Garnish & Serve: Pour sauce over filled crepes. Garnish with chopped parsley or dill. |