Stuffed crepes with cooked ham and fontina, covered with béchamel and parmesan, gratinated in the oven. Ideal as a first course for Christmas lunch.
Mix the eggs with the milk and gradually add the flour until obtaining a smooth and homogeneous batter.
Let the batter rest in the refrigerator for half an hour.
Prepare the béchamel: melt the butter in a small saucepan, add the flour and mix for about a minute (Roux).
Add the milk little by little while stirring to avoid lumps, adjust with salt and add the nutmeg. Cook until obtaining a smooth béchamel.
Cook the crepes in a hot non-stick skillet.
Fill each crepe with a tablespoon of béchamel, cooked ham, and fontina.
Fold the crepes into bundles and place them in a baking dish previously sprinkled with béchamel.
Continue until obtaining 6-8 bundles, then cover everything with plenty of béchamel and sprinkle with parmesan.
Bake in static mode at 180°C for 20 minutes, then another 5 minutes in grill mode to gratin.
Non-stick skillet for crepes
Whisk
Small saucepan
Baking dish
Keep 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 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.2 |
