Starters and nibbles — dried morels
Crêpes with morels
Thick crêpes filled with a generous mixture of morels, cream and minced ham. A festive dish that comes together in one gesture.
- Serves
- 12 servings
- Preparation
- 1 h 30 min
- Cooking
- 40 min
Ingredients
Method
Prepare the crêpe batter and leave it to rest in the fridge for 6 hours.
Leave the morels to swell in cold water for 3 hours, changing the water twice to remove sand.
Cook crêpes slightly thicker than dessert crêpes.
Dissolve the stock cube in 2 glasses of water brought to the boil to make a stock.
Roughly chop the ham in a food processor and squeeze the lemon.
Mix the spoonful of flour into the cream, then add a few knobs of butter.
Drain the mushrooms and sauté them in butter in a sauté pan.
Let the liquid they release evaporate.
Pour in the stock with the lemon juice, then leave to cook very gently until almost nothing remains.
Stir in the cream-flour mixture and the chopped ham, then bring to the boil for a few moments, stirring constantly.
Remove from the heat and fill each crêpe with 3 to 4 generous tablespoons of filling, placed in the centre.
Roll up the crêpes and serve immediately.