Crêpes with ham and parmesan béchamel

• Crepe Batter:
• 100 g butter
• 750 ml skim milk
• 4 eggs
• 375 g flour
• Bechamel Sauce:
• 4 slices of ham
• 45 g butter
• 45 g flour
• 335 ml whole milk
• 35 g grated parmesan
• 5 ml olive oil
• 12 g butter

#TasteofFrance

To make the crepes: Add the butter to the bowl with the Kneading / Crushing knife installed. Lock the lid and press 'Start'.

Add the milk, eggs and sugar. Lock the lid and press 'Start'. After 10 sec, gradually add the flour through the lid opening.

Heat a non-stick frying pan on a high heat and lightly grease with butter. When hot, add a ladle of the batter. When cooked, flip the crepe and allow to cook for a further 1 to 2 min.

Transfer to a plate and repeat until all the batter has been used. Set aside.

To assemble: Cut the ham slices in half. Set aside.

In a saucepan, melt the butter. Add the flour and cook for a few minutes until frothy.

Gradually add the milk and stir with a whisk over low heat.

Add the parmesan. Mix. Set aside.

Place the crêpe on the clean work surface, cover it with the béchamel sauce and spread the ham on top. Start rolling, then fold the edges and finish rolling. Set aside on a plate.

In a hot pan, pour the olive oil, and place the crêpe seam side down first. Brown the crêpes, turn them over and add the butter. Drizzle.

Serve immediately.