Savory Buckwheat Crepes with Ham and Mornay Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons buckwheat flour 
• 2 tablespoons butter 
• 1 large eggs lightly beaten
• 0.5 cup less-sodium chicken broth fat-free
• 1 cup milk fat-free
• 1.5 cups milk fat-free
• 1 tablespoon flat-leaf parsley minced
• 0.7 cup flour all-purpose
• 1 tablespoon flour all-purpose
• 1  garlic clove thinly sliced
• 1.5 ounces gruyère cheese shredded
• 2 ounces gruyère cheese shredded
• 3 ounces 3%-less-sodium ham smoked chopped
• 1 Dash nutmeg freshly grated
• 0.3 teaspoon salt 
• 3 tablespoons shallots minced
• 10 ounces shiitake mushroom caps sliced

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• knife
• whisk
• sieve
• baking pan
• aluminum foil
• wax paper
• spatula
• measuring cup

Directions

1. To prepare crepes, weigh or lightly spoon 3 ounces (about 2/3 cup) all-purpose flour into dry measuring cups; level with a knife.
2. Combine all-purpose flour, 1 cup milk, buckwheat flour, salt, and egg in a medium bowl, stirring with a whisk until smooth. Cover and let stand at room temperature 30 minutes.
3. Heat a 9-inch crepe pan or nonstick skillet over medium heat. Coat pan with cooking spray.
4. Pour about 1/4 cup batter into center of pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from pan and underside is lightly browned; cook 30 seconds.
5. Place crepe on a towel; cool. Repeat procedure five times with remaining batter. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
6. Preheat oven to 30
7. To prepare filling, heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
8. Add ham and garlic to pan; cook 3 minutes or until garlic is tender and ham is lightly browned, stirring frequently.
9. Add mushrooms; reduce heat to medium-low. Cover and cook 10 minutes or until mushrooms start to soften, stirring occasionally.
10. Add broth, parsley, and pepper; cook, uncovered, 10 minutes or until liquid evaporates and mushrooms are tender.
11. Remove from heat.
12. Spoon 1/3 cup ham mixture into the center of each crepe. Top each serving with 1 tablespoon cheese; fold sides over.
13. Place filled crepes in an 11 x 7inch baking dish. Cover with foil; bake at 300 for 20 minutes or until thoroughly heated.
14. To prepare sauce, melt butter in a medium saucepan over medium-low heat.
15. Add shallots; cook 5 minutes or until tender, stirring frequently.
16. Sprinkle 1 tablespoon all-purpose flour into pan; cook 2 minutes, stirring constantly. Slowly add 1 1/2 cups milk, stirring constantly with a whisk until smooth; bring to a simmer over medium heat. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring frequently.
17. Remove from heat. Strain sauce through a fine mesh sieve into a bowl; discard solids. Rinse and dry pan; place over low heat, and return strained sauce to pan. Stir in 1/2 cup cheese and remaining ingredients; stir until cheese melts.
18. Serve sauce with crepes.