Ham-cheese stuffed crepes, skillet or gratin version

Ingredients

• 8 crepes Pre‑made crepes (homemade or store‑bought, kept in the refrigerator)
• 8 slices Sliced white ham (preferably cooked ham, can be replaced by turkey ham or chicken breast)
• 200 g Grated cheese (Comté) (aged, finely grated)
• 30 g Unsalted butter (cut into large pieces, for the béchamel)
• 30 g Wheat flour (T45 or T50) (for the roux)
• 500 ml Semi‑skimmed milk (at room temperature)
• 1 pinch Salt (to taste)
• 1 pinch Ground black pepper (to taste)
• 1 pinch Ground nutmeg (optional, to flavor the béchamel)
• 100 g Additional grated cheese (for gratin) (to sprinkle on top before baking)
• 10 g Additional butter (for the skillet) (to brown the rolled crepes)

Instructions

1. Prepare the roux

   Melt the butter in a saucepan over medium heat, add the flour all at once and whisk until a homogeneous mixture forms. Cook for 1 to 1.5 minutes while stirring constantly to eliminate the raw flour taste.

   Time: PT5M

   Temperature: medium heat

2. Incorporate the milk

   Pour the milk gradually in two portions, whisking after each addition. Continue cooking over medium heat while stirring until the sauce thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: medium heat

3. Season and add the cheese

   Remove the saucepan from the heat, season with salt, pepper and add the nutmeg. Immediately stir in the grated cheese (200 g) until it fully melts into the béchamel.

   Time: PT3M

4. Assemble the crepes

   On each crepe, spread a tablespoon of béchamel in the centre, place a slice of ham, add a small extra dollop of béchamel, then fold the edges and roll the crepe onto itself.

   Time: PT5M

5. Skillet cooking (express option)

   Melt 10 g of butter in a skillet over medium‑high heat. Place the rolled crepes, seam side down, cook for 2 minutes until golden, flip and cook 2‑3 minutes on the other side.

   Time: PT6M

   Temperature: medium‑high heat

6. Bake in the oven (generous option)

   Preheat the oven to 200°C. Lightly butter a gratin dish, place the rolled crepes side by side, generously coat with the remaining béchamel, sprinkle 100 g of grated cheese and bake for 20 minutes until the top is nicely golden and the crepes are hot throughout.

   Time: PT20M

   Temperature: 200°C

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Pre‑made crepes: tortillas, store‑bought crepes
• Instead of Sliced white ham: turkey ham, chicken breast, turkey breast
• Instead of Grated cheese (Comté): Gruyère, Emmental, Parmesan
• Instead of Unsalted butter: margarine, vegetable oil (for cooking)
• Instead of Wheat flour (T45 or T50): all‑purpose flour
• Instead of Semi‑skimmed milk: whole milk, plant milk (almond, soy)
• Instead of Salt: sea salt
• Instead of Ground black pepper: white pepper
• Instead of Ground nutmeg: cinnamon (for variation)
• Instead of Additional grated cheese (for gratin): same cheese, Gruyère, Emmental, Parmesan
• Instead of Additional butter (for the skillet): vegetable oil

Equipment Needed

• Saucepan
• Whisk
• Silicone spatula
• Crepe pan or non‑stick skillet
• Gratin dish (oven‑safe)
• Oven
• Cheese grater
• Knife
• Cutting board

Critical Steps — Do Not Skip

• Cooking the roux for the béchamel
• Incorporating the cheese into the béchamel
• Rolling and sealing the crepes
• Skillet cooking (sealing the crepe)
• Baking in the oven (sufficient béchamel and golden cheese)

Chef Tips from the Video

• Add a pinch of thyme or Herbes de Provence to the béchamel for extra aroma.
• Stir in sautéed sliced mushrooms into the béchamel for a mushroom‑ham variation.
• Use a small amount of blue‑veined cheese (Roquefort) for a bolder flavor.
• Serve with a green salad dressed with a lemon‑mustard vinaigrette to balance the dish.

Troubleshooting

Storage

Refrigerator: Store the assembled crepes in an airtight container for 2‑3 days.

Freezer: Wrap rolled crepes individually in cling film then freeze up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the béchamel ahead and keep it warm or gently reheat before assembling.
• Assemble the crepes and keep them in the refrigerator; they reheat perfectly in a skillet or oven.
• Assembled crepes can be frozen; thaw in the refrigerator before reheating.