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
Mix with an electric whisk all the batter ingredients
Let it rest at least 30 minutes
Meanwhile prepare the bechamel. In a pan on medium heat melt the butter, add the flour. Mix let it cook 1 minute
Add the milk meanwhile mixing. Use a whisk
Put on low heat let it cook until it thinker mixing regularly
Heat the crepe pan brushed with oil on medium heat
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)
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
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
Once all crepes are done, brush them with a bit of olive oil and sprinkle grated cheese on top
Put them in the oven on grill at 200C for 10 minutes
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