Crepes À La Sauce Camembert Recipes

Steps:

• In a medium bowl, whisk together the eggs and 1 cup of the milk. Add the 3/4 cup flour and 1/2 teaspoon of the salt and mix until the batter is smooth. Stir in the canola oil. Refrigerate the batter for at least 30 minutes or as long as overnight before making crepes. In a crepe pan over medium heat, melt 1/4 tablespoon of the butter. Pour about 1/4 cup batter into the pan, then quickly tilt and turn the pan in a circular motion to spread the batter evenly to the edges. Cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe and cook for 1 to 2 minutes more. Transfer to a warm plate. Repeat to make 12 crepes. In a large sauté pan over medium-high heat, warm 2 tablespoons of the olive oil. Add half the mushrooms, 1/2 teaspoon of the salt and pepper and sauté until dark brown, 5 to 6 minutes. Push the mushrooms to the side of the pan, add the remaining mushrooms and sauté until the liquid evaporates and the mushrooms are dark brown, 6 to 7 minutes. Using a slotted spoon, transfer the mushrooms to a bowl. Add the remaining 1 tablespoon olive oil and the ham to the pan and sauté until lightly browned, about 3 minutes. Transfer the ham to the bowl with the mushrooms. Reduce the heat to medium-low, add the remaining 1 cup milk and whisk in the 3 tablespoons flour. Simmer until the sauce thickens, about 2 minutes. Add the cream and cheese and simmer, stirring occasionally, until the sauce thickens, about 3 minutes. Add the ham, mushrooms and green onions and stir until heated through. Spoon 1/4 cup of the filling in the middle of each crepe and roll the crepe around the filling. This recipe yields 6 servings.