Cheesy ham, mushroom and spinach crêpes
- March 2019
- Serves 4
- Hands-on time 40 min
This savoury pancake recipe sees ham, mushrooms and spinach cooked with crêpes in a rich cheese sauce and baked until golden and bubbling.
If pancakes and cheese sounds like a little bit of heaven, then take a look at our creamy chicken, spinach and pancetta pancakes too.
- 27.8g (15.7g saturated)
- 52.3g (8.8g sugars)
- Knob of butter
- 400g sliced chestnut mushrooms
- 200g baby leaf spinach
- 30g butter
- 25g plain flour
- 500ml semi-skimmed milk
- 125g grated gruyère
- Generous grating of nutmeg
- 8 small tortilla wraps
- 4 slices of smoked ham
- Heat the grill to medium. Melt a knob of butter in a heavy-based saucepan, then fry the sliced chestnut mushrooms until golden. Add the baby leaf spinach and stir until just wilted. Remove with a slotted spoon and set aside to cool. Melt the butter in the same pan, then add the plain flour and stir over a medium heat until it smells toasty. Gradually whisk in the semi-skimmed milk until smooth, then simmer for 5 minutes until thickened. Stir in the grated gruyère, a generous grating of nutmeg and salt and pepper to taste.
- Divide the mushroom and spinach mixture equally among 8 small tortilla wraps, top each with 1 slice of smoked ham, then roll into a cylinder and arrange on 1 large or 2 smaller baking trays. Pour over the cheese sauce, then grill until piping hot, golden and bubbling. Serve straightaway with a fresh green salad.
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