Summary

Ingredients

For the dough:

• 250 ml milk
• 6 tablespoon flour
• 3 egg (s)
• 1 teaspoon salt
• 65 g butter

For the deposit:

• 2 slices Gouda, medium-aged
• 2 slices cooked ham

For the sauce:

• 1 can mushrooms, st choice, 230 g drained weight
• 1 pack gravy
• 250 ml stock mushrooms, topped up with water
• 1 pinch (s) sea salt, from the mill
• 1 pinch (s) pepper, colored, from the mill

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Instructions

1. Drain the mushrooms while collecting the stock. Quarter the drained mushrooms. Mix the broth with the sauce powder. Add the mushrooms and season the sauce with salt and pepper. Keep the sauce warm.
2. Mix the flour with the milk. Add the eggs and stir in the salt. Melt the butter and add it. Mix everything into a creamy, slightly runny batter. Place the dough in the refrigerator for about an hour to swell.
3. Heat up a crepe pan and add a ladle of batter. Spread the dough evenly in it. When the dough is dry and bubbling, turn it over. Place a slice of Gouda cheese and a slice of ham on each crepe. Spread the hunter sauce on top. Roll up the crepe, arrange and serve.