Crepes filled with cooked ham and Fontina cheese, covered with béchamel and Parmesan, and browned in the oven. Ideal as a first course for Christmas lunch.
Mix the eggs with the milk and gradually add the flour until you obtain a smooth, even batter.
Let the batter rest in the fridge for half an hour.
Prepare the béchamel sauce: melt the butter in a saucepan, add the flour, and mix for about a minute (roux).
Add the milk a little at a time, stirring so that no lumps form, season with salt, and add the nutmeg. Cook until you get a smooth béchamel.
Cook the crêpes in a hot non-stick pan.
Fill each crêpe with a spoonful of béchamel, cooked ham, and Fontina cheese.
Close the crêpes into little bundles and arrange them in a baking dish previously spread with béchamel.
Continue until you have 6-8 bundles, then cover everything with plenty of béchamel and sprinkle with Parmesan.
Bake in a static oven at 180°C for 20 minutes, then for another 5 minutes on grill mode to brown the top.
Non-stick crepe pan
Whisk
Saucepan
Ovenproof baking dish
Store in the fridge for two days
Italia, Lombardia
| Energy (kcal) | 183.57 |
| Carbohydrates (g) | 12.63 |
| of which sugars (g) | 2.9 |
| Fat (g) | 10.45 |
| of which saturates (g) | 4 |
| Protein (g) | 10.23 |
| Fibre (g) | 0.33 |
| Salt (g) | 0.2 |
