Crêpes Farci au Jambon with Apple Lambic Cream


Lambic is unique Belgian beer fermented by wild yeast. Sometimes fruit is added and the brew allowed to ferment a second time. The result, reduced and blended with cream, makes a wonderful accompaniment to savory crepes wrapped around a hash of ham, mushrooms, and tart apples.




1 medium

1 medium

Lemon juice

1 tablespoon

15 ml

Mushrooms, diced

4 ounces

110 grams

Unsalted butter

1 tablespoon

15 ml

Cooked ham, diced

6 ounces

170 grams

Salt and pepper

to taste

to taste

Lambic pomme

1 cup

250 ml

Sharp cheddar, shredded

1 cup

250 ml

Crepes, buckwheat or plain



Heavy cream (36%)

½ cup

125 ml


Cut eight thin wedges from the apple for garnish. Set aside in a small bowl of water with the lemon juice mixed into it. Peel, core, and dice the rest of the apple.

Melt the butter in a frying pan over medium heat and sauté the mushrooms until they begin to release their liquid. Add the dice ham and apple. Continue to cook until the apples begin to soften. Pour in ½ cup of the lambic and stir until mostly evaporated. Season with salt and pepper. Set aside to cool a bit.

Preheat oven to 350°F (180°C). Place a crepe face down on a plate. Add about ½ cup of filling about ⅓ of the way from the edge nearest you. Sprinkle on about 2 tablespoons of cheese then carefully roll up. Set on a baking sheet. Continue until all the crepes are done. Place in the hot oven for about 15 or 20 minutes until heated through.

While the crepes are warming, pour the remaining ½ cup of lambic into the same frying pay you used for the filling. Bring to a boil and reduce to a syrup. Stir in the cream, return to a boil, and allow to thicken for a couple of minutes.

When the crepes are warm, plate and nap with the sauce. Garnish with the reserved apple wedges and serve hot.


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