Breton crepes with ham, cheese and béchamel
15
10
4
No
Ingredients
- 1 package of commercial béchamel sauce Knorr
- 125 ml (1/2 cup) of Gruyère cheese
- 4 commercial Breton crepes
- 15 ml (1 tablespoon) of vegetable oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 8 diced old-style cooked ham slices or else
Preparation
Side-by-side mode
- Preheat oven to 250°F (120°C).
- Prepare béchamel sauce with indications on the packaging in a small, nonadhesive casserole. Add 60 ml (1/4 cup) of Gruyère when a homogenized texture is obtained. Mix well. Set aside at warm.
- Lay crepes over a pastry plate covered with parchment paper and heat for 5 to 7 minutes in the oven.
- In a nonadhesive pan, heat oil at medium heat and brown leeks for about 5 minutes. Add ham and continue cooking for 1 minute.
- Open each crepe. Divide a quarter of the ham and leeks mixture and garnish with 15 ml (1 tablespoon) of Gruyère. Add some tablespoons of béchamel sauce to the cheese. Fold each crepe in four and coat with béchamel cheese sauce.
Chef’s note
Serve with a salad.
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