Crepes Filled with Cheese and Ham

Cook Time 1 hour plus resting time

Servings 6

Ingredients

30g butter 

30g plain flour 

400ml of milk 

Pinch nutmeg

2 tbsp grainy mustard

3-4 slices of smoked ham, chopped

100g Gruyere cheese, grated (or any cheese of your choice), plus extra to garnish 

Mixed leaf salad, to serve 

Crepes

200g plain flour

2 eggs

400ml milk

Pinch salt

Method

For the crepes, add the flour and a pinch of salt into a large bowl and make a well in the centre. Break the eggs into the centre and whisk. Now add the milk and whisk in until a smooth batter forms. Rest batter in the fridge until ready to use. This can be made the day before.

To make the béchamel sauce, melt the butter in a saucepan over medium heat, add the flour and stir continuously for about a minute. Pour in a quarter of the milk, whisking vigorously to prevent lumps. Whisk in the rest of the milk. Whisk until the sauce comes to the boil and thickens. Season with the nutmeg, salt and pepper and remove from the heat. Fold in the mustard, cheese and ham. Cool.

Working with one crepe at a time, add a few tablespoons of cheese sauce to the centre. Fold the crepe sides in to cover the filling and to form a square parcel. Toast in the pan, seam side down for 30 seconds on each side.

Serve warm with a side salad.