The night looms over us and, with it, the inevitable question: What are we having for dinner today? The daily dilemma. But don’t worry, today we bring you a proposal that you are going to love and, on top of that, it is seasonal: some crepes filled with ham, mushrooms and bechamel.
It’s easy, pretty fast and best of all, it’s fun. A Perfect dinner for the weekend.
The crepe recipe is the same as always. You only need flour, eggs, milk and a little salt. You mix everything in a bowl, let rest for half an hour and then, to the pan.
While the dough rests, you can make the filling that we propose today, which has no mystery. We sauté the mushrooms cut into small pieces and add the chopped ham. We cover these ingredients with a tablespoon of flour and stir so that it toasts slightly while enveloping each piece. Next, we add milk little by little, letting it be absorbed, until we obtain a béchamel, as if we were trying to make croquettes. It only remains fill the crepes to have a delicious dinner.
If you feel like changing it up a bit, the possibilities are endless. If you don’t want to mess with the bechamel, there are many delicious savory crepe fillings. How about some crepes stuffed with spinach and feta cheese? Or maybe some smoked salmon crepes with sour cream. You can also give it a Spanish touch with a filling of ratatouille and fried egg.
To finish, and since we are in a festive mood, why not accompany those delicious crepes with a good sparkling wine? A cava, or if you prefer a champagne, can be the perfect cherry on top for this simple, but elegant dinner. And if you fancy something softer – or not too heavy – a good brut cider can be an excellent option.
In DAP | Mushroom recipes
In DAP | Pancake recipe