Bechamel ham and cheese crepes

Can't go wrong with meltingly soft crepes

For 10 crepes

For the batter

• 250 g buckwheat flour

• 150 ml beer (lager)

• 250 ml water

• 200 ml milk

• 1 teaspoon salt

• 1 egg

For the bechamel

• 500 ml milk

• 50 g flour

• 50 g butter

• 1 teaspoon nutmeg

• salt

• pepper

For the filling

• 6 slices of ham

• 300 gr grated gruyere or cheddar

• olive oil

1. Mix with an electric whisk all the batter ingredients

2. Let it rest at least 30 minutes

3. Meanwhile prepare the bechamel. In a pan on medium heat melt the butter, add the flour. Mix let it cook 1 minute

4. Add the milk meanwhile mixing. Use a whisk

5. Put on low heat let it cook until it thinker mixing regularly

6. Heat the crepe pan brushed with oil on medium heat

7. Once hot, put one ladle of batter, cook for 2 minutes or until the crepe come off easily. Use a spatula to flip it over and cook the other side for 2 minutes (or until golden)

8. Once the crepe is cooked, put it in a plate. Pour a tablespoon of bechamel in the middle, half slice of ham, sprinkle grated cheese and make a roll. Put it on a baking tray

9. Repeat step 7 and 8 until you're done with the batter. You can also keep the batter for a few days in the fridge

10. Once all crepes are done, brush them with a bit of olive oil and sprinkle grated cheese on top

11. Put them in the oven on grill at 200C for 10 minutes