Ham Olive Crepes Recipe
Are you looking for a Ham Olive Crepes recipe similar to the one that your mom used to make? Even though Ham Olive Crepes is a Side Dish I relish it any time of the day. This mesmerizing Ham Olive Crepes is one of the best contribution from the Canadian people to my kitchen. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Ham Olive Crepes.
Ingredients
1/3 cup butter or margarine
5 oz. fresh mushrooms, coarsely chopped
2 tablespoons grated onion
2 tablespoons butter or margarine
3 tablespoons flour
2 cups cream
1/8 teaspoon pepper
1/4 teaspoon oregano, crushed
1 cup (about 6 oz.) thin 1 1/2 in. strips cooked ham
1/3 cup chopped pimiento stuffed olives
8 Crepes
1/4 cup grated Parmesan cheese
Directions
Heat 1/3 cup butter in a large skillet; add mushrooms and onion.
Cook over medium heat 5 minutes, stirring occasionally.
Using a slotted spoon, remove mushrooms; set aside.
Add 2 tablespoons butter to skillet; blend in flour and cook until bubbly.
Remove from heat and gradually add cream, stirring constantly.
Continue to stir and bring mixture to boiling; cook 1 to 2 minutes.
Add 1 cup of the sauce to a mixture of the mushrooms, pepper, oregano, ham, and olives.
Toss lightly until well mixed.
Lightly butter a shallow baking dish.
Spoon enough cream sauce over bottom of baking dish to make a thin layer.
Spoon 2 to 3 tablespoons of the filling onto the center of each crepe.
Fold one edge of crepe over filling and roll up.
Place filled crepes in baking dish with open edges down.
Spoon remaining sauce over crepes; sprinkle with Parmesan cheese.
Heat, covered, in a 350CF oven for 15 minutes.
Remove the dish from oven and uncover.
Place baking dish under broiler with top of crepes 3 to 4 inches from source of heat.
Broil 3 to 4 minutes, or until cheese is lightly browned.
Cook over medium heat 5 minutes, stirring occasionally.
Using a slotted spoon, remove mushrooms; set aside.
Add 2 tablespoons butter to skillet; blend in flour and cook until bubbly.
Remove from heat and gradually add cream, stirring constantly.
Continue to stir and bring mixture to boiling; cook 1 to 2 minutes.
Add 1 cup of the sauce to a mixture of the mushrooms, pepper, oregano, ham, and olives.
Toss lightly until well mixed.
Lightly butter a shallow baking dish.
Spoon enough cream sauce over bottom of baking dish to make a thin layer.
Spoon 2 to 3 tablespoons of the filling onto the center of each crepe.
Fold one edge of crepe over filling and roll up.
Place filled crepes in baking dish with open edges down.
Spoon remaining sauce over crepes; sprinkle with Parmesan cheese.
Heat, covered, in a 350CF oven for 15 minutes.
Remove the dish from oven and uncover.
Place baking dish under broiler with top of crepes 3 to 4 inches from source of heat.
Broil 3 to 4 minutes, or until cheese is lightly browned.
