Discard the muddy bottom of the cÅpes, wash in vinegar-water, wipe in a cloth, cut into slices. Fry them with oil in a large saucepan until all the water evaporates.
Brown the diced ham in half of the butter in a high-sided frying pan, take out and keep them aside, put in the sliced onions, fry until transparent. Then add the remaining butter, mushrooms, ham, chopped garlic and parsley, salt and pepper. Combine well and heat for a long time.
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2 1/4 lbs fresh cÅpes
1 slice raw ham, 1/2-inch thick
2 onions
2 cloves garlic, chopped
1 bunch parsley, chopped
2 tbsp oil
3 1/2 oz butter
salt, pepper
alcohol vinegar
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10
mn
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20
mn
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Choose preferably a raw ham from Bayonne, Savoy or Auvergne.
