How to Make Savory Crepes with Mornay Sauce
Escoffier Chef Instructor Dan Bearss shares his favorite savory crepe recipe that is paired with mornay sauce.
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Cooking tools:
- Kitchen scale
- Crepe pan
- Nonstick skillet
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Grater
- Stove
- Refrigerator
- Plate
- Kitchen towel
- Airtight container
- Spoon
Ingredients
- 1 ½ cups All Purpose Flour
- 2 each Eggs, beaten
- ¼ tsp Kosher Salt
- 2 cups Milk
- 6 oz Ham
- 1 each Yellow Onion
- 1 each Russet Potato
- 2 TBSP Olive Oil
- 2 each Green Onions, chopped
- 2 oz Butter, unsalted
- 2 oz All-Purpose Flour
- 1 quart Whole Milk
- 4 oz Gruyere Cheese, shredded
- 1 tsp Kosher Salt
- ¼ tsp White Pepper, ground
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