Crêpes au Jambon et Béchamel, Salade Verte
JojoM
Savory ham-filled crêpes with creamy cheese béchamel, served golden and crisp with a refreshing green salad.
Crêpes au Jambon et Béchamel, Salade Verte
JojoMSavory ham-filled crêpes with creamy cheese béchamel, served golden and crisp with a refreshing green salad.
Chef's Tips
Replace parmesan with any grated cheese of your choice.
Add a pinch of nutmeg or cumin to the béchamel for extra flavor.
If the crêpe batter is too thick, add a splash of milk to adjust.
Tools Used
Non-stick Frying Pan
Saucepan
Whisk
Ladle
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Ingredients
Crêpe Batter
Filling and Assembly
Cheese Béchamel
Salad
Instructions
Prepare the Batter
- 1
In a bowl, whisk together flour, eggs, sugar, oil, and milk until smooth.
- 2
Let the batter rest for 10 minutes while preparing the béchamel.
Make the Béchamel
- 1
In a saucepan, melt butter and stir in flour to form a roux. Cook for 6 minutes.
- 2
Gradually whisk in milk and bring to a boil, stirring until thickened.
- 3
Stir in grated parmesan, season with salt and pepper.
Cook the Crêpes
- 1
Heat a non-stick pan, wipe with an oiled paper towel.
- 2
Pour in a ladle of batter and swirl to coat. Cook until bubbles form and edges brown, then flip.
- 3
Repeat until all batter is used.
Assemble the Crêpes
- 1
Spread a spoonful of béchamel on each crêpe and top with a slice of ham.
- 2
Roll tightly, folding in the edges, and set aside.
Finish and Serve
- 1
In a pan, heat butter and place crêpes seam-side down. Brown on both sides.
- 2
Serve hot with green salad dressed in olive oil and white balsamic vinegar.
Nutrition Facts
Serving Size: 1 filled crêpe with salad
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
