Ham and Mushroom Crepes

Ingredients:

- 2 tablespoons unsalted butter
- 1/4 cup minced onion
- 1/4 teaspoon salt (or less if the ham is already well salted)
- 1/4 teaspoon ground black pepper
- 3/4 teaspoons minced garlic
- 2 T flour
- 1 cup ham stock, hot
- 2 T dry sherry
- 3/4 C heavy cream
- 1/2 C grated Gruyere

- 3 tablespoons unsalted butter
- 1 lb mushrooms (such as cremini or portabella), stems trimmed, wiped clean, and roughly chopped
- salt and pepper, to taste (no salt needed if ham is already salted)
- 1/2 lb baked ham, chopped (about 1 cup)
- 3-5 chopped green onions
- 1 tablespoon minced fresh tarragon leaves or equivalent dried

- 12 crepes; see basic crepe batter
- 1/4 cup grated Parmesan

Directions:

In a medium saucepan, melt 2 T butter over medium heat. Add the onions, salt, and pepper. Cook until translucent, no browning. Add garlic and cook for 1 minute. Add the flour; cook, stirring constantly, into a pale blond roux, 2-3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Add the sherry. Bring to a simmer and cook, stirring frequently, until thickened. Slowly whisk in the cream; simmer, stirring, until well incorporated. Add the grated Gruyere; cook until thickened. Remove from heat and cover with plastic wrap to prevent "skinning"; keep warm.

In a large saute pan, heat 3 tablespoons of butter over medium-high heat. Add the chopped mushrooms. Season with salt and pepper. Cook, stirring, until browned and cooked through, about 5 minutes. Remove mushrooms; keep a few for garnish. Add the diced ham to the pan; cook until browned, about 5 minutes. Add the green onions; cook, stirring, for 1 minute. Add the mushrooms and fresh tarragon. Pour about 1/2 cup of the sauce into the mixture (or all of it can be mixed together).

Fill each crepe with the mushroom and ham mixture; fold to shape. Pour about 3 tablespoons of sauce in the middle of a plate, place crepe on top, spoon 1 tablespoon of sauce on crepe, and garnish with mushrooms and Parmesan cheese.