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 pan1 oven1 wooden spoon1 baking tray1 bowl
Ingredients for 10 parts
- 0.5 c. à c. sea salt
- 60 g. flour
- 0.5 c. à c. black pepper
- 3 c. à s. crème fraîche
- 500 ml. semi-skimmed milk
- 0.5 c. à c. grounded nutmeg
- 200 g. felii de șunca presată
- 100 g. grated cheese
Steps
- 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.