Crepes stuffed with ham and mushrooms Recipe Gluten-free and dairy-free (casein-free).

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ORGANIC INGREDIENTS

Bechamel sauce:

• 15 g (1/8 cup) all-purpose flour "La Merveilleuse"
• 25 g (1/8 dup) olive oil
• 370 g (1 1/2 cup) plant-based milk substitute*
• 7,5 ml (1/2 tbsp) maple syrup
• 5 ml (1 tsp) dried parsley
• 2,5 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) pepper
• 1 ml (1/4 tsp) garlic powder
• 1 ml (1/4 tsp) ground nutmeg

Crepes:

• 145 g (1 cup) all-purpose flour "La Merveilleuse"
• 1 ml (1/4 tsp) salt
• 2 eggs
• 370 g (1 1/2 cup) plant-based milk substitute
• 15 ml (1 tbsp) olive oil
• 15 ml (1 tbsp) maple syrup

Stuffing:

• 15 ml (1 tbsp) olive oil
• 325 g (4 cups) mushrooms, chopped
• 156 g chopped ham (canned or home-prepared)

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PREPARATION

Bechamel sauce::

1. In a saucepan, heat the flour and oil over medium heat for about 2 minutes, whisking constantly.
2. Gradually add the plant-based milk, whisking constantly. Continue until the sauce thickens.
3. Remove from heat and add the remaining ingredients for the béchamel sauce. Set aside.

Topping:

1. In a large saucepan, heat the oil over high heat, then add the mushrooms. Cook until the water from the mushrooms has evaporated.
2. Add the chopped ham and mix well.
3. Add this mixture to the previously prepared bechamel sauce, then refrigerate everything to allow it to set slightly.

Crepes:

1. In a bowl, mix the flour and salt. Add the remaining ingredients, then whisk with an electric mixer until smooth.
2. In a preheated and oiled skillet, pour 1/4 cup of crepe mix into the center of the skillet. Swirl to create a nice, thin, round crepe that is as large as possible.
3. When the edge lifts easily and starts to brown, flip the crepe with a spatula and continue cooking for 30 seconds or until the crepe is lightly browned.
4. Place on a plate, then repeat until all the mixture is used. For this recipe, we want at least 8 nice crepes.

Assembly:

1. Preheat the oven to 355 °C
2. One by one, spread a little béchamel sauce on each crepe, folding in the sides before rolling it up. Place them side by side in an ovenproof dish. If there is any filling left, place some on top of each crepe.
3. Bake in the oven for 15 minutes.