This very delicious and decadent recipe is from Bravo! Best of Bridge Cookbook. (Published by Robert Rose, July 30 2009). Melissa had it at a friend’s party and then made it for Anya’s birthday brunch. Now we are all addicts so we just had to share! Make it ahead and bake it up for a wonderful Christmas brunch!
Ham & Mushroom Crêpe Casserole
1 Cup Flour
1 ½ Cups Milk, divided
2 Tbsp Melted Butter, cooled, or Vegetable Oil
2 ½ Tbsp Butter
3 Tbsp Flour
2 cups Milk, warmed
Pinch Ground Nutmeg
2 tsp Dijon Mustard
1 Cup Grated Gruyere Cheese (we’ve used Gouda instead and it’s just as yummy!)
½ Cup Freshly Grated Parmesan Cheese
Salt and Pepper
1 Tbsp Vegetable Oil
3 Cups Diced Mushrooms
1 ½ cups Finely Chopped Ham
2 Green Onions, chopped
¼ cup Freshly Grated Parmesan Cheese
Place flour in a large bowl and make a well in the centre, add eggs and ½ cup of milk. Whisk until smooth. Whisk in the remaining milk and cooled butter. Heat an 8 inch non stick omelet pan over medium heat until drops of water skitter across the surface. Swirl ½ tsp oil over bottom of pan. Pour a scant ¼ cup batter into the pan, tilting back and forth until batter covers the bottom. Cook for 10 seconds or until the bottom starts to brown. Using a spatula, flip the crêpe over and cook for another 10 seconds. Slide onto a plate and repeat with the remaining batter, oiling pan lightly between crêpes.
In a large saucepan melt butter over medium heat. Stir in flour and cook for 2 to 3 minutes until it looks sandy. Gradually whisk in milk and cook, stirring constantly for 8 minutes or until thickened. Stir in nutmeg and mustard. Remove from heat and stir in Gruyere and ½ cup parmesan until melted. Season with salt and pepper to taste.
In a large skillet, heat oil over medium heat. Sauté mushrooms for 5 to 7 minutes or until they begin to brown and any liquid has evaporated. Stir in ham, green onions and about 2 Tbsp of the cheese sauce.
Preheat oven to 375F. Butter a 13×9 inch baking dish. Lay crêpes out on clean countertop and spoon about 3 Tbsp of filling don the centre of each crepe. Fold edges of crêpes over to enclose the filling. Place crêpes seam side down in prepared baking dish. Spoon cheese sauce over top and sprinkle with the ¼ cup parmesan. Bake for about 25 minutes or until sauce is bubbling and tip is browned. Serves 6 to 8.
Make ahead: After assembling the crepes but before baking, let cool, cover and refrigerate for up to one day. Increase baking time about 35 minutes.