Savory Crepes from @MaddieDayAuthor

MADDIE DAY here, with the recipe for the yummy crepes I mentioned in my Potluck Monday post earlier this week.

I know most of you in the comments on Potluck Monday  said you preferred sweet crepes - a dessert or sweet breakfast you can't go wrong with. But this savory version was really easy. It was both elegant and tasty for a supper, winter or summer. If I were more ambitious, I would have whipped up a hollandaise sauce. But I wasn't, and a dollop of herb-topped sour cream was just as good as a topping.

Without further ado, I present...

Summer Crepes

In Batter Off Dead, Robbie Jordan and crew offer these popular thin pancakes rolled around an herbed mushroom, shallot, and Gruyere mix. Diners could also choose to have them with fresh berries and powdered sugar. The crepe recipe is the same for either version. In this version, I added ham to the filling.

Crepes:

Ingredients

Photo shows ingredients for crepes and filling

1 cup unbleached white flour

2 eggs

1/2 cup whole milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons melted butter

Mild oil or spray.

 

Directions

Whisk together flour and eggs. 

Gradually beat in milk and water. Add the salt and butter. Beat until smooth.

Heat crepe pan or other flat-bottomed  non-stick or seasoned skillet over medium-high heat. Use a paper towel to wipe pan with a mild oil or spray it with oil.

Pour 1/4 cup of batter in pan and quickly swirl to thinly cover the bottom. 

Cook for about two minutes until bottom is lightly brown, then flip.

Remove to a plate when done and keep warm. Repeat.

Note: Crepes freeze well. Stack cooked crepes with a piece of parchment paper between each. Seal well in a zip lock bag or wrap tightly with plastic wrap. To thaw, place in refrigerator overnight or leave at room temperature for two to three hours until thawed.

Savory filling:

Ingredients

2 tablespoons butter

12 ounces mushrooms, cleaned and sliced

1 shallot, peeled and minced

Two thick slices ham, minced (or omit for vegetarian version)

1/2 teaspoon fresh thyme

1/2 teaspoon fresh rosemary, minced (not shown here, because it was under the snow!)

Salt and pepper to taste

1/2 pound Gruyere cheese, grated

Directions

Melt the butter in a skillet and saute the mushrooms and shallot until tender. 

Remove from pan. Add minced ham to same pan and saute until browned.

Remove from heat. Add vegetables back in, plus herbs and salt and pepper to taste. 

Spread two tablespoons filling on a crepe, sprinkle on cheese, and fold into thirds over filling. 

Turn folded sides down. To serve all at once, keep warm on low under foil until all crepes are stuffed.

Top each with a dollop of sour cream and a sprinkling of fresh thyme or the herbs of your choice.

Enjoy with a glass of wine and a green salad!

Readers: What's your elegant - but easy - go-to dinner?

My most recent release is Batter Off Dead, Country Store Mystery #10, out now!

My next release is Murder in a Cape Cottage, the fourth Cozy Capers Book Group Mystery.

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.