Ingredients:
Crepe:
1 3/4 cups AP Flour
4 tablespoons organic Butter
4 large organic Eggs
2 1/2 cups organic Milk
1/2 teaspoon Salt
Organic Vegetable Oil Spray – for cooking the crêpes
Crêpe Center:
20 slices Black Forest Ham – 2 slices per crêpe
20 slices Havarti Cheese* – 2 slices per crêpe
2 lbs Crimini Mushrooms – sliced
2 large Shallot – diced
6 sprigs fresh Thyme
1 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
8 tablespoons organic Butter
4 tablespoons Extra Virgin Olive Oil
Crepe Top:
10 large organic Eggs
Salt and Black Pepper to taste
Fresh Herbs for garnish
Note:If you get a block of Havarti cheese instead of slices, get about 20 oz. Leave the Havarti in the freezer for about 5 – 10 minutes, then grate the cheese. Use about 2 oz for each crêpe.
Directions:
Begin making the crêpe batter, as it needs to chill in the refrigerator for 30 minutes to an hour. Melt the butter, and allow it to cool slightly. In a large bowl, add the flour and the salt. Add the eggs one by one to the flour, while mixing the batter. Then slowly add the milk, still mixing as you go. Finally, add the melted butter, and mix to get a smooth batter. Place the crêpe batter in the refrigerator for 30 minutes to an hour, as it thickens slightly.
In a large sauté pan on medium high heat, add 4 tablespoons of butter and 2 tablespoons of olive oil. Once the butter has melted, add the sliced mushrooms to the pan. Sauté the mushrooms for about 5 minutes, then add the diced shallots, and sauté until the onions and the mushrooms are caramelized. Add the thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Stir in the seasoning, cook for another few minutes, then turn the heat off.
Take the ham, cheese, and eggs out of the refrigerator, and leave them on the counter to get to room temperature, while you make the crêpes. This step helps the ham heat up faster, the cheese melt faster and smoother, and the eggs to cook more evenly.
If you have a crêpe pan, that’s great. If you don’t, don’t worry. You can use a griddle or a large shallow non-stick pan for your crêpes. When you take the batter out of the refrigerator, check to see how thick it is. If it is too thick, as in a little like pancake batter, then thin it out with a little milk, one teaspoon at a time.
Heat the pan on medium heat for about 5 minutes. Grease the pan with the vegetable oil spray to keep the crêpes from sticking. Pour a small ladle-full of batter onto the pan. If you have a crêpe spreader, use it to spread the batter around the pan evenly, creating a thin layer of batter. If you do not have a spreader, you can either gently tilt the pan in a circular motion to get the batter distributed evenly all around the pan, or you may use the ladle to spread the batter, as you would pizza sauce.
Leave the crêpe to cook, until bubbles begin to form on the surface. With a spatula, gently loosen the crêpe from the edge of the pan, then flip it over to cook on the other side. Place 2 slices of ham onto one half of the crêpe. Top the ham with a large spoonful of the mushrooms. Spread the mushrooms around to cover both ham slices. Cover the mushrooms with 2 slices or 2 oz of grated Havarti cheese.
Now that the crêpe is cooked on the bottom, flip the side without toppings over the side with the toppings. Fold it onto itself, again, to form a triangle. Place the crêpe on a plate. Repeat the process.
In a large non-stick pan on medium high heat, add the rest of the butter and olive oil to the pan. Once the butter has melted, fry your eggs to the desired doneness. Salt and pepper your eggs before topping the crêpes with them.
In an individual size serving plate, place one or two ham, cheese crêpes with mushrooms. Top each crêpe with a seasoned fried egg. Garnish with fresh herbs, and enjoy. Yum Yum!
No comments:
Post a Comment