from Martin's notebook · Light meals
Beer Pannequets (Crepes) with Ham and Mushroom
The flavour of these savoury pannequets or crepes is enhanced considerably by the use of beer in the batter. They can be served individually as an entree or two or three make a good main course portion.
- Total
- 40 min
- Makes
- 4 - 6 servings
Jump to the methodAdded August 2011
You'll need
for the Crepes
- 250 ml of your favourite beer
- 125g Plain flour
- ½ tsp salt
- 2 eggs, beaten
for the Ham and Mushroom filling
- 1 ½ cup of diced ham
- 1 cup of sliced mushrooms
- ¾ cup of grated cheddar
- 1 quantity of Béchamel sauce
- Chopped parsley to decorate
Method
Sift the flour and salt onto a bowl. Make a well in the centre and add the eggs.
Gradually beat in the flour from the sides and slowly pour in the beer to make a smooth batter.
Add beer to form batter 
Cook the crepes Spray some oil in a pancake pan. Wait until the pan is hot and pour in a small ladleful of batter, starting in the centre of the pan. Tilt the pan to swirl the batter over the base and reach the edges.
Cook for about 1 minute until small bubbles appear at the surface of the batter. Turn the pancake and cook for another 45 seconds to a minute. Continue this process until you have cooked all of the batter.
Prepare the béchamel sauce according to the technique recipe found here. Then, mix in the ham and the grated cheese.
Prepare the Bechamel 
Cook the mushrooms Next, cook the mushrooms in a pan with a small tablespoon of oil.
To serve, pour a large tablespoon of the filling into the middle of one of the crepes. Fold the bottom of the crepe to the centre, then the two sides. This will form a pannequet.
Top the “pannequet” with sliced mushrooms and chopped parsley and enjoy.
Serve
