Mushroom Crepes With Ham Recipe
Ingredients
3 tablespoons butter
3 green onions or 1/2 onion, finely chopped
1 1/2 cups mushrooms, thinly sliced
2 tablespoons lemon juice
1/2 cup chicken broth
8 thin slices of boiled ham
1/2 cup grated Swiss or Gruyere cheese
1/4 cup heavy cream Salt and pepper
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
8 crepes
2 tablespoons butter
Directions
Saute the onion in the butter until soft.
Add the mushrooms.
Spinkle the mushrooms with lemon juice to prevent discoloration.
Cook the mushrooms for 1 minute.
Add the chicken broth and cook over a high heat, uncovered, for 1 more minute.
Lower the heat and add the grated cheese and cream.
Do not heat the cheese too quickly or it will spin into threads.
Add the cornstarch dissolved in water and the mixture will thicken immediately.
It should be thick enough to hold its shape in the rolled crepe.
Adjust the seasoning, adding salt and pepper to taste.
Add the mushrooms.
Spinkle the mushrooms with lemon juice to prevent discoloration.
Cook the mushrooms for 1 minute.
Add the chicken broth and cook over a high heat, uncovered, for 1 more minute.
Lower the heat and add the grated cheese and cream.
Do not heat the cheese too quickly or it will spin into threads.
Add the cornstarch dissolved in water and the mixture will thicken immediately.
It should be thick enough to hold its shape in the rolled crepe.
Adjust the seasoning, adding salt and pepper to taste.
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