Frank's Recipes! Ham Crepes Mornay

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Ham Crepes Mornay

CREPES:
1 cup flour
1 1/2 cup milk
2 egg
1 tablespoon sugar optional
1 tablespoon cooking oil
1/8 teaspoon salt

FILLING:
1/4 cup butter melted
1/4 cup flour
2 1/4 cup milk
1/4 teaspoon salt
1/2 teaspoon dry mustard
Dash black pepper
Dash cayenne pepper
2 tablespoon butter
1/2 lb sliced fresh mushrooms
Dash garlic powder
1 tablespoon fine chopped parsley
2 cup cubed ham
1/2 cup shredded Swiss cheese/German butter kaese
1/2 cup grated parmesan cheese

CREPES:
Place flour, milk, eggs, sugar, oil and salt in blender/ food processor and process until smooth. Let stand 1 hour or place in refrigerator. Heat a lightly oiled omelet/crepe pan over medium high heat. Pour 1/4 cup crepe mixture into pan, swirling quickly to disperse batter evenly over surface. Cook until crepe is lightly browned, lifting up edge of crepe and tilting pan so that uncooked batter flows onto the hot surface. Flip crepe over and brown slightly on other side. Remove and cool. Stack crepes between sheets of wax paper (cooled, stacked crepes may be wrapped in foil and frozen for later use).

FILLING:
Make a white sauce by whisking together melted butter and flour in a medium saucepan over medium heat. Cook about 2 minutes, whisking constantly. Gradually add milk, still whisking, and simmer 5 minutes until sauce is smooth and thickened. Stir in salt, black pepper, cayenne and dry mustard. While sauce is simmering, sauté mushrooms in 2 tablespoon butter in a separate pan. Season mushrooms with garlic and parsley. Add ham, cheeses and mushrooms to sauce. Let sauce cool slightly. Place 2 tablespoon sauce in center of each crepe. Tuck in sides of crepe and roll up tightly. Place seam side down, in 9 x 12 inch baking pan. Pour remaining sauce over top. Crepes may be held in refrigerator overnight at this point. When ready to serve, place in preheated oven at 325 degrees and bake until sauce is bubble and just beginning to brown, 15 minutes - a little longer if crepes have been refrigerated.