Stuffed crepes with béchamel sauce and ham

Ingredients

Crepe batter :

• 1 cup flour
• 1 pinch of salt
• 2 eggs
• 1 tbsp oil
• 1 cup milk
• sunflower oil

Béchamel sauce :

• 0,5 oz butter
• 0,5 oz flour
• 1 cup boiling milk
• salt
• pepper
• nutmeg
• 0,5 cup grated cheese
• 2 slices ham
• olive oil
• 1,5 Tbsp butter

Preparation

• Crepe batter :
  Mix flour + salt. Add eggs and mix well. Add oil and mix again.
• Add butter gradually while mixing and mix until you have a homogeneous batter. Cover with plastic wrap and refrigerate for 1 hour.
  
• Heat a large pan, and apply a little bit of oil with a paper towel. Pour a ladle of batter, turn your pan so the batter is spread everywhere, then let it cook for about 2 minutes.
• Then turn it over, and cook for 1 minute as well. Then take it out of the heat. Keep doing that until there is no batter.
  
• Béchamel sauce :
  Put the milk to boil. Meanwhile, in a pot at medium heat, put the butter to melt. Once melted, add the flour and stir.
• Leave this mix called a "roux" to cook for 2 minutes. It shouldn't burn, it has to stay golden.
  
• Pour the boiling milk into the mix, and stir until it thickens. Once the béchamel gets thick as you want, take it out of the heat. Add salt, pepper, and nutmeg.
• Add cheese and ham and mix well.
  
• Stuff the crepes :
  Put about 1 tablespoon of béchamel in the center of a crepe. Fold one edge and then the bottom and top of the borders. Fold the crepe again to form a rectangle.
• Melt the butter in a pan with some olive oil. Cook the crepes on medium heat for 2 minutes on each sides.
  
• Cook them all and eat them with a salad :-)