Scrippelle 'mbusse with a Belgian Twist

Ingredients

In this Belgian adaptation of Scrippelle 'mbusse, we incorporate elements of Belgian cuisine to create a unique twist. The original Italian dish typically consists of plain crepes served with a chicken broth. However, in this Belgian version, we stuff the crepes with a savory mixture of ham, cheese, and mushrooms, and top them with a creamy sauce. This adaptation adds richness and depth of flavor, elevating the dish to a new level of indulgence. We alse have the original recipe for Scrippelle 'mbusse, so you can check it out.

• For the crepes: For the crepes:
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 4 large eggs 4 large eggs
• 500ml (2 cups) milk 500ml (2 cups) milk
• 1/4 teaspoon salt 1/4 teaspoon salt
• Butter, for greasing the pan Butter, for greasing the pan
• For the filling: For the filling:
• 200g (7 oz) cooked ham, diced 200g (7 oz) cooked ham, diced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 200g (7 oz) Gouda cheese, grated 200g (7 oz) Gouda cheese, grated
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper, to taste Salt and pepper, to taste
• For the sauce: For the sauce:
• 300ml (1 1/4 cups) heavy cream 300ml (1 1/4 cups) heavy cream
• 100g (3.5 oz) Gouda cheese, grated 100g (3.5 oz) Gouda cheese, grated
• 2 tablespoons flour 2 tablespoons flour
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, eggs, milk, and salt until smooth. Let the batter rest for 30 minutes.
2. 2.
   In a skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook until they release their moisture and turn golden brown. Remove from heat and set aside.
3. 3.
   In a separate skillet, melt the remaining butter over medium heat. Add the diced ham and sauté until lightly browned. Remove from heat and set aside.
4. 4.
   To make the crepes, heat a non-stick skillet over medium heat. Grease the skillet with butter. Pour a ladleful of batter into the skillet and swirl it around to evenly coat the bottom. Cook for about 1 minute, until the edges start to lift. Flip the crepe and cook for another 30 seconds. Repeat with the remaining batter.
5. 5.
   In a small saucepan, melt the butter for the sauce over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the heavy cream until smooth. Bring the mixture to a simmer and cook for 2-3 minutes, until thickened. Stir in the grated Gouda cheese until melted. Season with salt and pepper to taste.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   To assemble the stuffed crepes, place a spoonful of the ham and mushroom mixture onto each crepe. Sprinkle grated Gouda cheese on top. Roll up the crepes and place them in a baking dish. Pour the creamy sauce over the crepes.
8. 8.
   Bake in the preheated oven for 15-20 minutes, until the crepes are heated through and the cheese is melted and bubbly.
9. 9.
   Serve the stuffed crepes warm, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Mushrooms — Make sure to cook the mushrooms until they release their moisture and turn golden brown. This will enhance their flavor and prevent them from becoming soggy in the filling.
• Gouda cheese — Use a good quality Gouda cheese for the best flavor and melting properties. Opt for a young or medium-aged Gouda for a milder taste.

Tips & Tricks

• If you prefer a stronger cheese flavor, you can substitute Gouda with a more aged cheese such as Cheddar or Gruyere.
• Feel free to add additional vegetables to the filling, such as spinach or bell peppers, for added color and nutrition.
• To save time, you can prepare the crepes and filling in advance and assemble them just before baking.
• Serve the stuffed crepes with a side of mixed greens or a fresh salad to balance the richness of the dish.
• Leftover stuffed crepes can be refrigerated and reheated in the oven or microwave for a quick and delicious meal.

Serving advice

Serve the stuffed crepes warm, garnished with fresh herbs such as parsley or chives. Accompany them with a side of mixed greens or a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the stuffed crepes on a serving platter, drizzling the creamy sauce over them. Garnish with a sprinkle of grated Gouda cheese and a sprig of fresh herbs for an elegant presentation.