Stuffed crepes with béchamel sauce, cheese, and ham

Ingredients

Crêpe batter:

• 125 g flour
• 2 eggs
• 25 cl milk
• 1 tbsp oil
• 1 pinch of salt

Béchamel sauce:

• 25 cl milk
• 17 g butter
• 17 g flour
• salt
• pepper
• nutmeg
• 50 g grated Emmental cheese
• 2 slices of ham

For cooking:

• 2 tbsp sunflower oil
• 20 g butter
• 1 tsp olive oil

Materials

• Plastic wrap
• Paper towels

Preparation

• Crepe batter:
  Mix the flour and salt. Add the eggs and mix well. Add the oil and mix again.
• Gradually add the milk while mixing until you have a smooth batter. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  
• Heat a pan over medium heat. Use a paper towel to oil the pan. Pour in a ladleful of batter and spread it around the pan. Cook for about 2 minutes.
• Flip the crepe and cook for another 1 to 2 minutes, then set aside. Repeat with the remaining batter.
  
• Béchamel sauce:
  Bring the milk to a boil. In a saucepan, melt the butter over medium heat. When it starts to sizzle, add the flour all at once and whisk.
• Cook the roux for 2 minutes without letting it brown!
  
• Add the boiling milk and stir until you achieve a smooth texture. Remove from heat and season with salt, pepper, and nutmeg.
• Add the grated cheese and diced ham, and mix well.
  
• Stuff the crepes:
  Place about 1 tablespoon of the filling in the center of a crepe. Fold one edge towards the center, then fold the top and bottom edges, and continue folding to form a rectangle.
• Melt the butter with olive oil in a pan. Place the crepes seam side down in the pan and cook for 2 minutes on each side over medium heat.
  
• Cook all the stuffed crepes and serve with a small salad. Enjoy!

Cookware

Attributes

Questions

Photos of members who cooked this recipe