An easy-to-make and quite delicious dish, Mushroom and Ham Crepes make a perfect snack lunch. Serve with a tossed green salad and a chilled white wine.8 oz. savoury Crepe Batter
2 oz. plus
1 teaspoon butter
2 medium-sized onions, chopped
2 shallots, finely chopped
1 garlic clove, crushed
12 oz. button mushrooms, wiped clean and sliced
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 bay leaf
4 oz. lean smoked ham, chopped into
4 fl. oz. double cream
8 fl. oz. bechamel sauce
2 oz. Cheddar cheese, grated
Fry the crepes according to the instruc-tions in the basic recipe and keep them warm.
In a large frying-pan, melt 2 ounces of the butter over moderate heat. When the foam subsides, add the onions, shallots and garlic and cook, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown.
Add the mushrooms, thyme, salt, pepper and bay leaf to the pan and stir well to mix. Cook, stirring occasionally, for 3 minutes. Stir in the ham and cook, stirring occasionally, for 3 minutes or until the ham is heated through.
Remove the pan from the heat and stir in the cream, mixing well. Remove and discard the bay leaf.
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C). Lightly grease a medium-sized baking dish with the remaining teaspoon of butter.
Lay one crepe out flat in the prepared dish. Spoon about
2 tablespoons of the filling on to the crepe. Continue making layers of crepes and filling until the ingredients are used up, ending with a crepe.
Pour over the bechamel sauce and sprinkle over the grated cheese. Place the dish in the oven and bake for 30 minutes or until the top is brown.
Remove the dish from the oven and serve at once.