Deluxe Ham, Blanc Grue® Gruyère & Truffle Goat Cheese Crêpes

Ingredients

• 4 oz | Deluxe Ham
• 2 oz, shaved | Truffle Goat Cheese - pre-cut
• 4 oz, shredded | Blanc Grue® Gruyere Cheese Pre-Cut
• 1/2 oz, diced | Kosher Dill Pickle Chips
• 1 tsp | Delicatessen Style Mustard
• 5 | eggs
• 7 tbsp, melted | Butter, melted
• 2 c | Milk
• 1 tsp | Salt
• 1 1/4 c | Flour
• 2 tsp | Garlic, finely chopped
• 1 tbsp, finely chopped | Parsley
• 1 tbsp, finely chopped | Dill leaves
• 2 tsp, finely chopped | Chives
• 1 each | Lemon, juice and zest
• 3 tbsp | Extra Virgin Olive Oil
• 2 tbsp | Heavy Cream
• 1 1/8 c | chicken stock
• 1 c | Roasted Wild Mushrooms, prepared
• 1 c | Bitter Greens, i.e. dandelion or radicchio
• To taste | Sea Salt & Fresh Cracked Black Pepper

Method

1. Begin by preparing the crêpe batter, in a blender, combine 3 eggs, 2 tbsp melted butter, 2 cups milk, 1 tsp salt & 1 cup flour. Blend on high until smooth & let sit at least 30 minutes. Set crêpe batter aside.
2. In a sauté pan, melt 2 tbsp butter until bubbles subside, then add 2-4 oz of crêpe batter, depending on the size of your pan. Swirl pan around until batter coats the bottom of the pan evenly, heating gently until batter is solidified & looks dry on top (about 45 seconds). Flip crêpe over & cook for an additional 30 seconds. Repeat steps with remaining batter. Set prepared crêpes aside.
3. In a small saucepan, place 2 eggs in cold water & slowly bring to a boil. Once boiling, turn off the heat & let sit for 15 minutes, then place into an ice bath & let cool. Peel & finely dice. In a small bowl, combine pickles, mustard, garlic, parsley, dill, chives, lemon juice, EVOO & diced eggs; season to taste. Set gribiche sauce aside.
4. In a small heavy bottom pot, add 2 tbsp of butter & 2 tbsp flour. Melt together over medium-low heat, creating a roux. Add 1 cup chicken stock, 2 tbsp heavy cream & 4oz of gruyere. Stir until dissolved & finish with sea salt & fresh cracked pepper. Set velouté sauce aside.
5. In a small pan, sauté 1 tbsp butter & bitter greens until wilted; about 30 seconds. Then add roasted mushrooms & 2 tbsp chicken stock. Remove from heat & toss in ham slices.
6. On a clean surface, lay out prepared crêpes, and evenly divide the ham mixture on top of each crêpe.
7. Shave the truffle goat cheese over each crêpe; roll & place into a serving vessel.
8. With a spoon, drizzle the gribiche & velouté sauces over the crêpes.
9. Enjoy!