From the one star french chef Patrick Asfaux
5.0 5 (3 votes)
15 minutes15 minutes30 minutes
I have to admit that when I see the success of processed ham and cheese crepes that our kids love, we thought: why not make them ourselves?Recipe for 20 crepes :
20 crepes
1 litre Bechamel Sauce
3 egg yolks
200g grated emmental cheese
450g cooked ham, diced
butter
vegetable oil
Progression
1) Bring your Bechamel sauce to the boil. Take it off the heat and quickly stir in the egg yolks and the grated cheese. Set aside.
2) Place your crepes onto a clean surface. Put a tablespoon of sauce at the centre along with few dices of ham. Finish with another spoon of cheese sauce.
Next, fold the top and bottom part of your pancakes towards the middle of them. Finally, bring the right and left sides to the centre to finish closing your pancakes.
3) Heat up some oil and butter into a pan and cook your filled crepes until golden brown on each sides. Note that you can put them in the micro-wave or in the oven too.
What makes this recipe interesting is that you can wrap your filled crepes individually and freeze them for later use.
credits photo : © DLeonis - Fotolia.com
