Ham and cheese crepes

Ham and cheese crepes always please everyone and can even be prepared in advance. Here's the recipe!

Tired of the same old baked pasta? From today, there is a new delight that can enrich your lunches or dinners, on any special occasion , including Christmas and New Year's Eve. We are talking about ham and cheese crepes, a first course as tasty as it is versatile that can be prepared in advance and baked at the last moment.

Pair the ham with your favorite stringy cheese and you won't regret it. Scamorza or provola, Emmental, mozzarella and other string cheeses that you may have at home and don't know how to use are fine. What cannot be missing is a creamy bechamel , to be made comfortably at home which combines all the flavours.

How to prepare the recipe for ham and cheese crepes

1. First prepare the crêpe batter. Break the eggs into a bowl, add a pinch of salt and 500 ml of milk and beat with a whisk.
2. Add 250 g of sifted flour and mix everything well. Cover with cling film and transfer to the refrigerator for at least 30 minutes .
3. In the meantime, prepare the béchamel sauce . Melt the butter in a saucepan, then pour in 50 g of flour and mix continuously.
4. Separately, heat 500 ml of milk and then add it (drizzle) to the other mixture. Season to taste with salt and nutmeg and continue cooking until you obtain the right consistency. Set it aside temporarily to cool.
5. Retrieve the batter from the fridge to make the ham crepes. Grease the bottom of a non-stick pan with a knob of butter and remove excess fat with a sheet of kitchen paper.
6. Take a ladle of mixture and pour it into the center of the pan. Use a dough spreader to spread it circularly, across the entire bottom or rotate the pan by holding it by the handle.
7. When the bottom side appears cooked (the edges will start to rise), turn the crepe and cook the other side too. Proceed like this until the dough runs out. As they are cooked, stack them on a plate.
8. Take a baking dish and spread a layer of bechamel sauce on the bottom.
9. Move on to the filling . Place one crepe at a time on a cutting board. Spread a little béchamel on half of the dough. Spread some diced cheese and a slice of ham on top. Fold in half to obtain a crescent and then in half again, until you obtain a sort of triangle. Fill all the crêpes in this way, placing them in the baking dish without overlapping them completely.
10. Cover with another layer of béchamel and sprinkle with grated Grana Padano.
11. Cook in a preheated oven at 180°C for about 20 minutes . Leave to cool and serve.

Here is a short video with all the steps of the recipe. As you can see, it is also possible to close the crepes into rolls so that all the goodness of the stringy cheese remains inside.

Conservation

If you prepare the crepe batter but cannot use it immediately, you can store it in the fridge for up to 12 hours . Once cooked and stuffed , they can be kept in the refrigerator for 2 days .

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