Chop shallots and mushrooms very finely after cleaning them. These ingredients will be used to prepare a duxelles (finely chopped mushrooms steamed in butter with onions and/or shallots).

First fry the shallots for a good 5 minutes in a frying pan with a knob of butter on medium heat. Mix regularly.

Then add the mushrooms and cover. Stir from time to time.

After about 10 minutes, remove the lid and finish cooking for another 10 minutes, allowing the cooking water to evaporate. If necessary, remove the remaining cooking juice with a strainer.

Season the preparation: add a dash of lemon juice, grate the nutmeg generously, season with pepper and a little salt.

Then add 3 tablespoons of sour cream and the white wine. Mix well and reduce again for 5 minutes, then set aside.

If you don't already have crepe, cook some in a crepe pan.

Preheat the oven to 200°C and then prepare the stuffed crepes.

Take a crepe, place a slice of ham in the center of the crepe, and pour 3 tablespoons of mushroom duxelles in the center of the crepe, forming a sausage.

Roll the crepe on itself and place in a buttered casserole dish (choose a dish that is neither too large nor too small so that it can be filled with all the rolled crepes).

Do the same with the other crepes.

Brush the top of the crepes with the remaining sour cream and sprinkle with grated cheese.

Bake at 200°C for 12 minutes. Check the baking process.

Serve hot with a small salad (e.g. endives).