FILLED SAVORY CRÊPES
10 to 12 crêpes
The traditional pairing for savory crêpes is hard apple cider.
Prepare:
- Savory Crêpes or Buckwheat Crêpes
Preheat the oven to 400°F. Lightly butter a 13 × 9-inch baking dish.
Have ready one of the following:
- About 4 cups Creamed Mushrooms or Mushroom Ragout
- About 4 cups Creamed Spinach
- 20 to 24 slices ham and 10 to 12 slices Swiss cheese or 2 ½ to 3 cups shredded Gruyère or Emmenthaler (10 to 12 ounces)
Spread about ¼ cup of filling (or, for the ham and cheese, 2 slices of ham and 1 slice or ¼ cup of shredded cheese) in the center of the pale side of each crêpe, leaving a 1-inch border all around, then roll up the crêpes. Arrange seam side down in a single layer in the prepared baking dish. Brush with:
- 3 tablespoons butter, melted
Sprinkle with:
- ½ cup grated Parmesan (2 ounces)
Bake until lightly browned, about 20 minutes.