Savory Buckwheat Crepes with Ham and Mornay Sauce Recipe

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Savory Buckwheat Crepes with Ham and Mornay Sauce
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Ingredients
21
Count
Nutrition
384
Calories
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Ingredients:

Directions:

  1. To prepare crepes, weigh or lightly spoon 3 ounces (about 2/3 cup) all-purpose flour into dry measuring cups; level with a knife. Combine all-purpose flour, 1 cup milk, buckwheat flour, salt, and egg in a medium bowl, stirring with a whisk until smooth. Cover and let stand at room temperature 30 minutes.
  2. Heat a 9-inch crepe pan or nonstick skillet over medium heat. Coat pan with cooking spray. Pour about 1/4 cup batter into center of pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from pan and underside is lightly browned; cook 30 seconds. Place crepe on a towel; cool. Repeat procedure five times with remaining batter. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
  3. Preheat oven to 300°.
  4. To prepare filling, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add ham and garlic to pan; cook 3 minutes or until garlic is tender and ham is lightly browned, stirring frequently. Add mushrooms; reduce heat to medium-low. Cover and cook 10 minutes or until mushrooms start to soften, stirring occasionally. Add broth, parsley, and pepper; cook, uncovered, 10 minutes or until liquid evaporates and mushrooms are tender. Remove from heat.
  5. Spoon 1/3 cup ham mixture into the center of each crepe. Top each serving with 1 tablespoon cheese; fold sides over. Place filled crepes in an 11 x 7–inch baking dish. Cover with foil; bake at 300° for 20 minutes or until thoroughly heated.
  6. To prepare sauce, melt butter in a medium saucepan over medium-low heat. Add shallots; cook 5 minutes or until tender, stirring frequently. Sprinkle 1 tablespoon all-purpose flour into pan; cook 2 minutes, stirring constantly. Slowly add 1 1/2 cups milk, stirring constantly with a whisk until smooth; bring to a simmer over medium heat. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring frequently. Remove from heat. Strain sauce through a fine mesh sieve into a bowl; discard solids. Rinse and dry pan; place over low heat, and return strained sauce to pan. Stir in 1/2 cup cheese and remaining ingredients; stir until cheese melts. Serve sauce with crepes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 384.4 Kcal (1609 kJ)
Calories from fat 150.69 Kcal
% Daily Value*
Total Fat 16.74g 26%
Cholesterol 74.96mg 25%
Sodium 410.43mg 17%
Potassium 469.55mg 10%
Total Carbs 40.05g 13%
Sugars 23.54g 94%
Dietary Fiber 2.36g 9%
Protein 20.01g 40%
Vitamin C 2.2mg 4%
Iron 0.9mg 5%
Calcium 427.7mg 43%
Amount Per 100 g
Calories 185.77 Kcal (778 kJ)
Calories from fat 72.83 Kcal
% Daily Value*
Total Fat 8.09g 26%
Cholesterol 36.23mg 25%
Sodium 198.35mg 17%
Potassium 226.93mg 10%
Total Carbs 19.36g 13%
Sugars 11.37g 94%
Dietary Fiber 1.14g 9%
Protein 9.67g 40%
Vitamin C 1mg 4%
Iron 0.5mg 5%
Calcium 206.7mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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