Crepes stuffed with Ham
These stuffed crepes make a plentiful dish, great with a side salad. They’re perfect for brunch.
Ingredients
- 8 crêpes (around 8 inches in diameter)
- 1 cup grated cheese
Béchamel
- 1 onion, minced
- ¼ cup butter
- ¼ cup flour
- 2½ cups milk
- Nutmeg, grated, to taste
- Salt and pepper, to taste
Stuffing
- 1-2 Tbsp olive oil
- 1 leek, sliced thin
- 2 cups ham, diced
- 1 Tbsp Quebec Herb Blend
- Salt and pepper
Method
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1
To make the béchamel, sauté the onions in butter on medium-high heat.
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2
When the onions are golden, add the flour and cook one more minute, stirring constantly.
-
3
Add milk, nutmeg, salt and pepper. Continue cooking, stirring regularly, until the béchamel is thick. Set aside.
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4
Heat another pot on medium-high. Sweat the leeks in olive oil for 2-3 minutes.
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5
Add ham, herbs, salt, pepper and spices. Sauté 3 more minutes.
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6
Divide stuffing equally among the 8 crepes. Add 1 Tbsp of béchamel to each crepe, then wrap around the stuffing to form a bundle.
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7
Place the crepe bundles on an oven-proof dish and cover with remaining béchamel.
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8
Add cheese and bake in the oven for around 30 minutes.
