Ham and Cheese Filling with Béchamel Sauce for Crêpes
A creamy and savory ham and cheese filling, topped with a smooth béchamel sauce, ready to be used to stuff crêpes. This great classic of French cuisine will d
A creamy and savory ham and cheese filling, topped with a smooth béchamel sauce, ready to be used to stuff crêpes. This great classic of French cuisine will delight young and old.
Time
13 min. =
3 min. +
10 min.
Utensils
1 sauce pan 1 oven 1 wooden spoon 1 baking tray 1 bowl
Ingredients for 10 parts
- 0.50 tea s. sea salt
-
60 g. flour
allergen ! - 0.50 tea s. black pepper
-
3 table s. crème fraîche
allergen ! -
500 ml. semi-skimmed milk allergen !
- 0.50 tea s. grounded nutmeg
- 200 g. felii de șunca presată
-
100 g. grated cheese allergen !
Instructions
- Preheat the oven to 200°C.
- Heat the milk in a saucepan.
- Add pepper, salt and nutmeg to the hot milk. Gradually add the flour, stirring constantly, until you have a thick béchamel.
- Add the grated cheese, ham and crème fraîche to the béchamel. Mix well.
- Place two spoons of filling on one half of each crêpe, then fold the other half over.
- Place the filled crêpes on a baking sheet and bake for 10 minutes.
