Preheat oven to 425º. Heat in a large skillet over medium heat and sauté for 1 minute:
1 tablespoon olive oil
1 garlic clove, minced
Add and boil until liquid evaporates (about 2 minutes)
1/4 cup dry white wine
Reduce heat to medium low, mix in and cook until liquid is evaporated (10 minutes):
1/2 pound button mushrooms, sliced
1/4 pound Shitake mushrooms, stems removed and sliced
1 tablespoon finely chopped fresh Italian parsley
Season with salt and pepper and set aside.
Slice and also set aside:
8 slices of HoneyBaked Ham, sliced in 1/4 inch strips
For sauce: in a separate saucepan blend together and heat while stirring (Approximately 3 minutes):
6 tablespoons (3/4 stick) unsalted butter
4 tablespoons all purpose flour
Gradually add and continue stirring to thicken (about 5 minutes):
2 1/2 cups milk
1/4 teaspoon ground nutmeg
Remove from heat and stir in
1 cup grated Parmesan cheese
For Crepes: whisk together:
2 large eggs
1/4 teaspoon salt
Then gradually whisk in:
1 cup unbleached all purpose flour
1 1/4 cups milk (or more) until the batter is the consistency of heavy cream. Strain and set aside.
In an 8-inch diameter nonstick skillet heat to medium high. Brush with a little:
Melted butter (or half that and half oil spray)
Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook an additional 30 seconds. Turn crepe out onto plate. Repeat with remaining batter. (This should make 8 crepes)
Place 8 crepes on a work surface. Divide the sliced ham among them in a line down the center of each crepe. Then divide and top that with the mushroom mixture.
Spoon 2 tablespoons of the sauce over each crepe and roll jelly-roll style. Arrange them in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
1/2 cup parmesan cheese over all and bake until heated through 15 minutes.