Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 35 minutes
  • Total time 1 hour & 5 minutes
  • Portion size 4 servings




In blender or food processor, blend eggs, flour, milk, 2 tbsp butter and salt until smooth.

Heat 8-inch nonstick skillet or crêpe pan over medium heat. Brush skillet with some of the remaining butter. For each crêpe, pour scant 1/4 cup batter into centre of skillet, tilting and swirling to coat bottom. Cook until set and edge is golden brown, about 1 minute. Flip and continue cooking for 30 seconds. Transfer to plate; cover to keep warm.

Repeat with remaining batter, brushing skillet with more butter if necessary. Makes 8 crêpes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)


In separate large skillet, heat oil over medium-high heat. Add mushrooms and shallots; cook, stirring occasionally, until mushrooms are golden brown, about 8 minutes. Meanwhile, in small bowl, combine cornstarch and 1/2 cup milk. In saucepan, heat remaining milk over low heat; add cornstarch mixture and cook, stirring constantly, until sauce has thickened, about 5 minutes. Add nutmeg and season with salt and pepper. Combine two-thirds of the sauce with mushroom mixture; mix well. Set aside remaining sauce.

Preheat oven to 375°F. Place crêpes on work surface. Spread about 1/4 cup mushroom filling along centre of each crêpe; top with 1 slice ham. Fold opposite sides of each crêpe toward filling; roll up snugly. Arrange seam side down in single layer in 13- x 9-inch baking dish. Top with remaining sauce and sprinkle with cheese. Bake until cheese is golden brown, about 10 minutes. (Broil for 2 minutes, if necessary.)

Nutritional facts PER SERVING: about

  • Iron 2.4 mg
  • Fibre 2 g
  • Sodium 575 mg
  • Sugars 11 g
  • Protein 28 g
  • Calories 520
  • Total fat 29 g
  • Cholesterol 175 mg
  • Saturated fat 13 g
  • Total carbohydrate 37 g
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