The trap: overfill and your crepe tears during cooking. One spoonful of Mornay sauce, a few ham cubes, that's enough for a tight parcel. The real advantage here: batch 20 crepes at once, wrap each separately, freeze. On the day you serve, straight from freezer to pan for 3 minutes.
Share

Ingredients for 8 servings

servings
  1. I have to admit that when I see the success of processed ham and cheese crepes that our kids love, we thought: why not make them ourselves?
  2. There is a very simple and quick recipe for ham and cheese filled crepes.

Recipe for 20 crepes :

  1. 20 crepes
  2. 1.1 qt (1 litre) Bechamel Sauce
  3. 3 egg yolks
  4. 7 oz (200g) grated emmental cheese
  5. 16 oz (450g) cooked ham, diced

buttervegetable oil