Dish-Dash-Dosh

Ham, Cheddar, Mushroom and Thyme Crepes

Savoury thin-style pancakes filled with creamy mushrooms, sharp Cheddar, and quality ham. A satisfying main course for two.

quick comfort food

Ham, Cheddar, Mushroom & Thyme

☘ Tip

This filling also works brilliantly as a pasta bake.

A savoury, thin-style pancake main course for two.

  • Time: 40 minutes (Prep 15 mins | Cook 25 mins)
  • Difficulty: Easy
  • Serves: 2

Ingredients

For the Batter

  • 125g plain flour
  • 2 large eggs
  • 300ml (or slightly more) semi-skimmed milk
  • Pinch of salt
  • Butter for frying

For the Filling

  • 200g chestnut mushrooms, sliced
  • 150ml double cream
  • 150g sharp Cheddar cheese, grated
  • 4-6 slices quality ham
  • 1 small bunch fresh thyme (leaves stripped)
  • 1 clove garlic, crushed

Method

1. Prepare the batter

  1. Sift the flour125g plain flour and salt into a large bowl and make a well in the centre.
  2. Crack the eggs2 large eggs into the well and add about 50ml of the milk300ml (or slightly more) semi-skimmed milk.
  3. Whisk from the centre, gradually drawing in the flour125g plain flour, until you have a thick, smooth paste.
  4. Gradually whisk in the remaining milk300ml (or slightly more) semi-skimmed milk until the batter is the consistency of single cream.

☘ Tip

Let the batter rest for 20 minutes for a better texture.

2. Cook the mushroom filling

  1. Heat a knob of butter in a frying pan over medium-high heat.
  2. Add the mushrooms200g chestnut mushrooms, sliced and fry until golden brown and any liquid has evaporated.
  3. Stir in the crushed garlic1 clove garlic, crushed and thyme1 small bunch fresh thyme (leaves stripped) leaves, cooking for another minute until fragrant.
  4. Pour in a generous splash (approx. 75ml) of the double cream150ml double cream. Let it bubble and reduce for about 60 seconds until thick and glossy. Set aside.

3. Fry and assemble

  1. Heat a lightly buttered crêpe pan or large non-stick frying pan.
  2. Pour in a small ladle of batter, tilting the pan quickly to create a thin, even layer.
  3. Cook for 1-2 minutes until golden underneath, then flip.
  4. While the second side cooks, sprinkle a handful of Cheddar over the pancake. Lay 1-2 slices of ham on top, followed by a spoonful of the creamy mushroom mixture.
  5. Once the cheese begins to melt, fold the pancake in half and then half again to form a triangle, or roll it up tightly.

4. Serve

Slide the finished pancake onto a warm plate and repeat with the remaining batter and filling.