Savory Buckwheat Crepes With Ham And Mornay Sauce

• Crepes:
• 3 ounces all-purpose flour (about 2/3 cup)
• 1 cup fat-free milk
• 2 tablespoons buckwheat flour
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• Cooking spray
• Filling:
• 1 cup chopped 33%-less-sodium smoked ham (about 3 ounces)
• 1 garlic clove, thinly sliced
• 4 cups sliced shiitake mushroom caps (about 10 ounces)
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon minced flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons (1 1/2 ounces) shredded Gruyere cheese
• Sauce:
• 2 tablespoons butter
• 3 tablespoons minced shallots
• 1 tablespoon all-purpose flour
• 1 1/2 cups fat-free milk
• 1/2 cup (2 ounces) shredded Gruyere cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dash of freshly grated nutmeg

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 300u0b0.
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 300u0b0 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.

flour, milk, flour, salt, egg, cooking spray, filling, ham, garlic, shiitake mushroom, chicken broth, flatleaf parsley, freshly ground black pepper, gruyuere cheese, butter, shallots, flour, milk, gruyuere cheese, salt, freshly ground black pepper, nutmeg

Taken from www.myrecipes.com/recipe/savory-buckwheat-crepes-with-ham-mornay-sauce (may not work)