Crepes Au Gratin with Mushrooms a La Crème and Calvados Apples

For the crepes with mushrooms a la creme, first prepare the dough. For the batter, whisk the eggs with the milk, flour and salt, cover and let rise in the refrigerator for 30 minutes.

Stir in the melted butter and fry 4 crepes in a larger pan (crepe pan). Finely dice the shallots and slice the mushrooms.

Sauté the shallots in butter, add the mushrooms and sauté. Deglaze with Noilly Prat and pour in jus.

Simmer for 2-3 minutes, then remove from heat. Stir in crème fraîche and season with salt, pepper, chopped parsley and lovage.

Cut the leg ham into fine strips and toss briefly in butter. Peel and core the apples, cut into thin wedges and immediately sprinkle with a little lemon juice (prevents browning).

Caramelize the sugar in the butter, add the apples and deglaze with Calvados. Let it boil down for a few minutes. Fill the crepes with the creamed mushrooms and fold them to a quarter.

Spread the ham strips on top and sprinkle with cheese. Bake in the oven with plenty of top heat until au gratin. Arrange on the plate and drape the Calvados apples next to it.

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