Crêpes with Ham, Mushrooms and Béchamel

Crêpes

• 110 g Plain flour
• 1 pinch Fine sea salt
• 2 Egg
• 250 ml Whole milk
• 20 g Unsalted butter

Filling and béchamel

• 30 g Unsalted butter
• 200 g Cremini mushrooms
• ½ tsp Black pepper
• 120 g Cured ham
• 25 g Unsalted butter
• 25 g Plain flour
• 300 ml Whole milk
• 1 tsp Dijon mustard
• ¼ tsp Ground nutmeg
• 1 pinch Fine sea salt

1. Make the crêpe batter: whisk the plain flour and a pinch of fine sea salt in a bowl, then whisk in the eggs. Gradually whisk in the whole milk until smooth, then whisk in the melted unsalted butter. Rest the batter for 10 minutes while you prepare the filling.
2. Slice the cremini mushrooms and cut the cured ham into thin strips. Heat a frying pan over medium-high heat with the unsalted butter for the filling. Add the mushrooms and cook for 6 to 8 minutes until browned and any liquid has evaporated, then season with black pepper and set aside with the ham.
3. Cook the crêpes: wipe the pan clean and set over medium heat. Ladle in a little batter and swirl to coat the base thinly, then cook for about 45 to 60 seconds until the edges lift; flip and cook 20 to 30 seconds more. Repeat to make 4 to 6 crêpes, stacking them as you go.
4. Make the béchamel: in a saucepan over medium heat, melt the unsalted butter, then whisk in the plain flour and cook for 1 minute until it smells biscuity. Gradually whisk in the whole milk until smooth, then simmer gently for 3 to 5 minutes, whisking, until thick enough to coat the back of a spoon. Whisk in the Dijon mustard, ground nutmeg and a pinch of fine sea salt, then take off the heat.
5. Fill and warm through: stir the mushrooms and ham into about half of the béchamel. Spoon the filling down the centre of each crêpe, fold into quarters, then return to the frying pan over low heat. Warm for 2 to 3 minutes, turning once, until heated through without browning too much.
6. Serve the crêpes straight away, spooning over the remaining béchamel while it is still silky. Grind over a little more black pepper if you like. Eat while hot.

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