These stuffed crepes make a plentiful dish, great with a side salad. They’re perfect for brunch.
To make the béchamel, sauté the onions in butter on medium-high heat.
When the onions are golden, add the flour and cook one more minute, stirring constantly.
Add milk, nutmeg, salt and pepper. Continue cooking, stirring regularly, until the béchamel is thick. Set aside.
Heat another pot on medium-high. Sweat the leeks in olive oil for 2-3 minutes.
Add ham, herbs, salt, pepper and spices. Sauté 3 more minutes.
Divide stuffing equally among the 8 crepes. Add 1 Tbsp of béchamel to each crepe, then wrap around the stuffing to form a bundle.
Place the crepe bundles on an oven-proof dish and cover with remaining béchamel.
Add cheese and bake in the oven for around 30 minutes.