These crêpes represent every French person’s childhood. My mother used to make these a lot when my brother and I were growing up and it was always such a treat. Crêpes can be eaten with a sweet or savory filling and this ham, bechamel and cheese crêpe is probably the most traditional savory crêpe you will find. The bechamel is one of the mother sauces in French cuisine and is composed of white roux (butter and flour), milk, salt and pepper. This is definitely one of my favorite recipes.
Crêpes Farcies (Ham and Cheese Crêpes)
Makes 7 crêpes
1 cup (125 g) of all-purpose flour, sifted
1 pinch of salt
1 tbsp. of vegetable oil
1 cup (250 ml) of whole milk
7 slices of ham
Gruyere or emmental cheese
1/4 cup (50 g) of butter
1 tbsp. of flour
3/4 cup of milk
Salt and pepper
In a bowl, mix sifted flour, salt and oil. Slowly add the milk and whisk together before adding the two eggs.
Leave the batter to sit for about 15 min-1 hour.
For the crêpes:
Grease a flat pan with butter and put it over low heat for a minute.
Put about 3/4 cup of batter in the greased pan and turn the pan so that the batter spreads into an even circle.
Once all the crêpes are done, set them aside and cover them with a plate so they stay warm.
For the bechamel sauce:
Melt the butter in a small pot. In a separate bowl, slowly mix the milk into the flour. Add to the butter and mix with a wooden spoon on low heat. Add salt and pepper and keep mixing until the sauce thickens.
On each crêpe, add a slice of ham and any other fillings you may have, then add a layer of bechamel.
Roll each crêpe and place in a baking dish. Grate enough cheese to completely cover the crêpes.
Broil for 5-8 min until slightly brown and crispy.
Keeps for a day.