Innkeeper’s Wife’s Lunch Crepes (Krokonens Frokostpandekager)

Ham and Mushroom Crepes

 

 

This recipe was found on Spise Med Mormor 

Makes 8

Crepe Batter:
150 g flour
1 tsp salt
1 tsp sweet paprika
3 tbsp beer or sparkling water
2 eggs
ca 2 1/2 dl milk
50 g butter or margarine for frying

Filling:
150 g mushrooms
2 tbsp butter
Flour
1 1/2 dl cream
Salt
Pepper
100 g ham
Lemon juice

Beat all the ingredients for the crepe batter together and fry them up in a crepe pan with butter (they are meant to be small crepes; not large ones). Place them on a plate with a piece of wax paper in between each.

Wash the mushrooms and thinly slice them. Place in a pot with butter, salt, and a bi to flemon juice. Cook for 5 minutes, then pour the cream over along with a little bit of flour ot thicken. Add a bit of cheese to the mushrooms if you wish. Place a good tablespoon worth of mushroom filling on each crepe, lay some strips of ham atop and roll the crepes up. Place closely together in an oven-safe dish and heat up at 100 C. If you wish, drizzle the crepes with melted butter or with grated cheese.

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