Crêpes Ile de France

Ingredients

  • 12 pancakes (method, omitting the laverbread)
  • 115 g/4 oz butter
  • 115 g/4 oz white cultivated mushrooms sliced
  • 300 ml/½ pt milk
  • 1 medium onion stuck with 2 cloves
  • 1 bay leaf
  • 30 g/1 oz flour
  • salt and freshly ground black pepper
  • 12 thin slices cooked ham
  • 2 tablespoons grated gruyère
  • 2 tablespoons grated Parmesan cheese

Method

Heat 30 g/1 oz butter in a frying pan, add the sliced mushrooms and sauté briskly for a minute or two.

Heat to boiling point the milk with the onion stuck with cloves and the bay leaf and leave to infuse for 15 minutes.

Melt 30 g/1 oz butter in a pan, stir in the flour and mix well, beat in the strained hot milk and cook for 5 minutes, stirring constantly until the mixture is smooth and thick. Fold in the mushrooms and any pan juices. Season with salt and freshly ground black pepper.

To assemble, place a slice of ham on each pancake, divide the mushroom mixture between the pancakes and loosely roll up. Place in a buttered gratin dish, dot with butter and sprinkle with grated gruyère and Parmesan cheese. Bake for 15 minutes in a hot oven 230°C/450°F/gas 8.

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