Sunday, May 2, 2010

Ham and Mornay Crepes

I love crepes.  But, I have struggled to find decent savory crepes.  My go-to recipe is the traditional chicken, spinach, and mushrooms.  Today I ventured out of my crepe rut to try ham crepes with mornay sauce.  Yum!  Although this is a traditional French breakfast item, we had them for dinner.  I served the crepes on top of lightly cooked baby spinach leaves with a side of broccolini.

To cook the spinach - simply place the leaves in a hot skillet coated with cooking spray and drizzle with 1 tablespoon fresh lemon juice.  Toss until just heated.

To cook the broccolini - blanch and then stir fry in one minced garlic glove.
Ham and Mornay Crepes
Modified from Cooking Light
Makes about 6 crepes

Crepes:
Basic Crepes

Filling:
2 cups chopped 33%-less-sodium smoked ham
1 garlic clove, thinly sliced
4 cups sliced shiitake mushroom caps (about 10 ounces) (Whole Foods has them in the freezer)
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced flat-leaf parsley
1/4 teaspoon freshly ground black pepper
6 tablespoons (1 1/2 ounces) shredded Gruyère cheese
4 tablespoons chopped jalapenos

Sauce:
2 tablespoons butter substitute (such as Smart Balance Light)
3 tablespoons minced shallots
1 tablespoon all-purpose flour
1 1/2 cups fat-free milk
1/2 cup shredded Gruyère cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of freshly grated nutmeg

1. Preheat oven to 300°.

2. To prepare filling, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add ham and garlic to pan; cook 3 minutes or until garlic is tender and ham is lightly browned, stirring frequently. Add mushrooms; reduce heat to medium-low. Cover and cook 10 minutes or until mushrooms start to soften, stirring occasionally. Add broth, parsley, and pepper; cook, uncovered, 10 minutes or until liquid evaporates and mushrooms are tender. Remove from heat.

3. Spoon 1/3 cup ham mixture into the center of each crepe. Top each serving with 1 tablespoon cheese; fold sides over. Place filled crepes in an 11 x 7–inch baking dish. Sprinkle with cheese and chopped jalapenos.  Cover with foil; bake at 300° for 20 minutes or until thoroughly heated.

4. Remove the foil and heat under the broiler for 4 minutes.

5. To prepare sauce, melt butter in a medium saucepan over medium-low heat. Add shallots; cook 5 minutes or until tender, stirring frequently. Sprinkle 1 tablespoon all-purpose flour into pan; cook 2 minutes, stirring constantly. Slowly add 1 1/2 cups milk, stirring constantly with a whisk until smooth; bring to a simmer over medium heat. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring frequently. Remove from heat. Strain sauce through a fine mesh sieve into a bowl; discard solids. Rinse and dry pan; place over low heat, and return strained sauce to pan. Stir in 1/2 cup cheese and remaining ingredients; stir until cheese melts. Serve sauce with crepes.

1 comment:

  1. Wonderful suggestion! I like it even better with jamon iberico de bellota, also known as pata negra. As you probably know Iberico is one of the most delicious hams in the world, it comes from Spain. Even The Economist said that becoming iberico ham is the best thing that can happen to a pig!

    BuyJamon.com buy jamon iberico online and have it delivered to your door.

    ReplyDelete

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