A great way to change up dinner, these Savory Crepes with Ham and Mushrooms have crepes that are filled with ham and mushrooms and are topped with a delicious cream sauce.
Crepes are one of those things that always sound super fancy, but they are actually quite simple. I remember when I visited Paris and getting a crepe from a stand on the street. They made it using one of those big hot plates, and spread it super thin. It has been many, many years since I was there, but I still think about and crave those street crepes.
It’s a good thing that I can make crepes at home, though! And especially that I can even make them for dinner.
Dinner Crepes – Not Just For Breakfast or Dessert!
For the longest time, I thought crepes were just for breakfast or dessert. I had only ever seen crepes filled with sweet fillings. But the first time I tried making savory crepes for dinner, I was sold! This savory crepe recipe has you using the crepes like you would tortillas in enchiladas – you fill them, then roll them, then cover them all with a delicious sauce. These are a great way to change up dinner!
What Is a Good Savory Crepe Filling?
I could probably make a very long list of delicious savory crepe filling ideas. And you wouldn’t have to necessarily always roll them and serve them with a sauce like I have in this recipe. And of course, my favorite are these Savory Crepes with Ham and Mushrooms – that’s why I’m sharing the recipe below. But some of my other favorite flavor combinations are:
- chicken, spinach and artichokes
- chicken and bacon
- vegetarian with a variety of roasted vegetables
- shrimp and crab
- turkey, pesto and cheese
How Do You Make Savory Crepes
These savory crepes are made much the same as a sweet crepe. I do not add any sugar to this crepe batter recipe, though.
Crepes are actually quite simple to make. I combine all of the ingredients in a blender and pulse a few times to combine. The important step is to let the batter sit for about 30 minutes to allow the gluten relax and for the flour to absorb the liquid.Your crepes will be much more tender if you let the batter rest.
You can even make the batter ahead of time and store it in the refrigerator.
More Fabulous Crepe Recipes
Tools Used to Make These Savory Crepes with Ham and Mushrooms
I like to mix the crepe batter in a blender to insure that everything is mixed evenly.
You don’t need a fancy crepe pan to make these crepes – although you could use one if you’d like – but I just use a 6-inch nonstick skillet.
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Ham and Mushroom Crepes
Ingredients
Crepes:
- 3 eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- Pinch of salt
- butter for the pan
Filling and Cream Sauce:
- 1 pound mushrooms sliced
- 4 tablespoons butter divided
- 2 tablespoons all-purpose flour divided
- 1 cup cream divided
- 1/2 cup milk
- Freshly grated nutmeg
- 12 slices deli-sliced ham
Topping:
- 1 cup grated Gruyere or Swiss cheese
- Minced parsley
Instructions
Make the crepes:
- Place the eggs, milk, flour and salt in a blender and pulse a few times to combine. Set aside for at least 5 minutes. Alternately, if you don’t have a blender, you can whisk the ingredients together.
- Preheat the oven to 400ºF.
- In a 6” to 7” nonstick skillet, heat a small amount of butter – just enough to coat the bottom of the skillet. Add about 2 tablespoons of the batter and tip the pan around to evenly cover the bottom of the pan with the batter It will be very thin. Let it cook until it is lightly browned on the edges, then flip over to cook the second side. You may need a rubber spatula to loosen the edges. Once the second side has lightly browned, remove from the skillet. Repeat with the remaining batter, making 12 crepes.
Make the filling:
- In a 12-inch skillet, melt 3 tablespoons of the butter. Add the mushrooms and cook until browned. Sprinkle 1 tablespoon of the flour over the mushrooms and stir to coat. Cook for 1 minute, then add in 1/2 cup of the cream. Cook until thickened.
- In a saucepan, melt the remaining 1 tablespoon fo butter. Stir in the remaining 1 tablespoon fo flour and cook for a minute or two. Whisk in the remaining 1/2 cup cream and 1/2 cup milk. Grate in a small amount of nutmeg. Cook until thickened.
Assemble the crepes:
- Spray a 9×13-inch baking dish with cooking spray. Put a piece of ham on each crepe, then top with some of the mushroom mixture. Roll each crepe, and place seam side down in the prepared baking dish. Top with the sauce and sprinkle the cheese over the top.
- Cook in the preheated oven until heated through and the cheese is melted, about 10 minutes.
- Garnish with parsley before serving.
Julie says
Crazy delicious! I partake of food from the local food pantry and I had gotten a ham, some portobello mushrooms, some eggs, milk and cream. This was the perfect recipe and tasted like I was at a French restaurant! Thank you so so much.
Deborah says
I’m so glad you loved it, and that the ingredients worked out perfectly!