The recipe for this local specialty of crepes stuffed with ham and mushrooms and topped with cream was passed on to the goat cheese producer by her grandmother.
Ingredients for 8 to 10 pancakes
- 200 g of flour
- 3 eggs
- 500 ml milk (from cow or goat)
- 1 pinch of salt
- 500 g Paris mushrooms
- 25 g butter
- 3 chopped shallots
- 2 teaspoons of white wine
- 200 ml fresh cream
- 5 slices Paris ham
- 100 g grated Gruyère or Emmental cheese
- Salt, pepper
The preparation
Pour the flour into a bowl, make a well, stir in the eggs and dilute with the milk. Add the salt and stir well. In case of lumps, pass the preparation in Chinese. Let the dough rest under a cloth at least 1 hour.
Prepare the duxelles: clean the mushrooms and chop them finely. Melt shallots in a skillet with butter and white wine, about 20 minutes. In another skillet, heat the mushrooms dry and over low heat until they have returned water. Mix the two preparations, add 2 tsp. of fresh cream, season with salt and pepper.
Cooking
Cook the pancakes in a greased pancake pan. Set aside as you go.
To assemble the strings, place a half slice of ham on each crepe, place 2 tsp. of duxelles on top, fold the edges and roll the crepe gently, without too much tightening.
Place the strings in a buttered gratin dish, drizzle with crème fraîche, sprinkle with grated Gruyère cheese and bake for 15 minutes at 200°C to make it well grated. Serve with a fresh salad.