Hunter's Crêpe à la Didi

Ingredients for 2 servings:

• 250 ml milk
• 6 tbsp flour
• 3 m.-sized eggs
• 1 tsp salt
• 65 g butter
• 2 slices of medium-aged Gouda
• 2 slices of cooked ham
• 1 can mushrooms, 1st choice, 230 g drained weight
• 1 pack of gravy
• 250 ml mushroom broth, topped up with water
• 1 pinch of sea salt, freshly ground
• 1 pinch(s) pepper, mixed, from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Drain the mushrooms, reserving the broth. Quarter the drained mushrooms. Mix the broth with the sauce powder. Add the mushrooms and season the sauce with pepper and salt. Keep the sauce warm. Mix the flour with the milk. Add the eggs and stir in the salt. Melt the butter and add it. Mix everything until you have a creamy, slightly runny batter. Place the batter in the refrigerator for about an hour to rise. Heat a crêpe pan and add a ladleful of batter. Spread the batter evenly. When the batter is dry and bubbling, turn it over. Place a slice of Gouda and a slice of ham on each crêpe. Spread the hunter’s sauce on top. Roll up the crêpe, arrange it on the plate, and serve.