Crêpes with Ham and Béchamel

Crêpes

• 90 g Plain flour
• 2 Egg
• 250 ml Whole milk
• 20 g Unsalted butter

Béchamel and filling

• 25 g Unsalted butter
• 25 g Plain flour
• 300 ml Whole milk
• ¼ tsp Ground nutmeg
• 1 tsp Dijon mustard
• 120 g Cured ham
• 60 g Gruyère cheese

1. Heat the oven to 200°C (390°F). Melt 20 g of the unsalted butter and set aside to cool slightly.
2. Put 90 g plain flour in a mixing bowl and whisk in the eggs until smooth. Gradually whisk in 250 ml whole milk, then whisk in the melted butter to make a thin batter.
3. Heat a frying pan over medium heat and lightly grease it with a smear of butter from the pan if needed. Cook 4 to 6 thin crêpes, using a small ladle of batter each time, for about 45 to 60 seconds per side until lightly golden; stack on a plate as you go.
4. Make the béchamel: melt 25 g unsalted butter in a saucepan over medium heat, then whisk in 25 g plain flour and cook for 1 minute. Gradually whisk in 300 ml whole milk until smooth, then simmer gently for 3 to 5 minutes, whisking, until thick enough to coat the back of a spoon.
5. Take the pan off the heat and whisk in the Dijon mustard and ground nutmeg. Stir in half the Gruyère cheese until melted, then taste and adjust seasoning if needed.
6. Spread a spoonful of béchamel over each crêpe, add a layer of cured ham, then fold into quarters. Arrange the folded crêpes in a baking dish.
7. Spoon the remaining béchamel over the top and sprinkle with the remaining Gruyère cheese. Bake for 12 to 15 minutes until piping hot and lightly golden on top.
8. Rest for 2 minutes, then serve hot. A green salad on the side is ideal.

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