The crêpes with cooked ham and bechamel they are a soft, rich and tasty first course, perfect for slightly special lunches, such as those of the Christmas holidays. A recipe that does not involve great difficulties and ensures a delicious result.
Ingrediants
- 3 eggs
- 250 g of flour 00
- 500 ml of milk
- 1 pinch of salt
- butter for the pan
- 100 g of cooked ham
FOR THE CRÊPES
FOR THE STUFFING
- 100 g of gruyere
- 50 g of butter
- 50 g of flour
- 1/2 l of milk
- salt
- nutmeg
- grated Grana Padano
FOR BEANS AND FOR GRATINARE
The crêpes with cooked ham and bechamel they are a first course as simple in the combination of ingredients as it is tasty and satisfying.
A recipe that does not involve difficulties and always has great success, even among the little ones, thanks to the delicacy of the flavors: baked ham And gruyere in the filling and a lot of creamy béchamel.
Do the Crepes, or crepes, it is easy and once ready, these frittatas with a neutral and delicate flavor, allow you to obtain many tasty dishes. Using alternative flours you can prepare them gluten free like the Buckwheat Crepes, while for the crêpes without eggs find the recipe here.
Discover all the secrets of crêpes to get great classics like the ricotta and spinach crêpes, more original presentations like the asparagus crepes rolls or real alternative cannelloni like the sumptuous Amalfi cannelloni.
OTHER TASTY RECIPES: Savory crêpes pie with ham and cheese, Crêpes with porcini mushrooms with spicy provolone, Crêpes with asparagus and courgette flowers, Crêpes with Thermomix
How to prepare: Crêpes with cooked ham and bechamel
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
35 min – 40 min
- Rest time
-
30 min
- Portions
-
4
How to prepare: Crêpes with cooked ham and bechamel
To prepare the cooked ham and béchamel crêpes, start with the preparation of the pancakes. Break the eggs into a bowl and beat them lightly with a fork, add the milk and a pinch of salt and then the sifted flour, a little at a time and working well with a whisk to prevent lumps from forming. You will need to get a smooth and silky batter. Cover the bowl with cling film and let it rest in the refrigerator for about 30 minutes.
After the resting time has elapsed, heat a non-stick pan, grease it carefully with a knob of butter and remove the excess fat with a piece of absorbent paper. Pour a ladle of batter and tilt and rotate the pan so as to distribute it evenly. Cook for a few minutes over medium-low heat. With a spatula, turn the crepe and continue cooking on the other side. As they are ready, transfer the crêpes onto a plate, stacked. Then prepare a béchamel following the basic recipe and with the ingredients indicated here.
Now take a crepe and spread it out on a cutting board. Spread a little béchamel over half the surface, spread a few cubes of cheese and a little ham on top, fold it in two and place it in a buttered pan on which you have spread a layer of béchamel. Stuff all the crêpes in the same way and arrange them side by side and slightly overlapping in the baking dish.
Cover with the remaining béchamel, sprinkle with grated parmesan and pass in a preheated oven at 180 ° until the cheese is melted and the surface is browned. Take the cooked ham and béchamel crêpes out of the oven and serve immediately.
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