2 eggs, lightly beaten 100 g/3 1/2 oz plain flour
250 ml/8 fl oz milk 1 teaspoon butter, melted plus extra for greasing 100 g/3 1/2 oz prosciutto slices
150 g/5 oz Gruyère cheese or Italian sottilette 80 g/3 oz Gruyère cheese, grated
pinch of freshly grated nutmeg 1 quantity Bechamel Sauce
salt and pepper


1.Whisk together the eggs, flour, milk and a pinch of salt to make a smooth batter. Leave to rest for 30 minutes Brush a 15-cm/6-inch crêpe pan with a little of the melted butter and heat the pan.
2.Pour in 1 tablespoon batter, tilt the pan so that the batter covers the base and cook until the underside is set and golden. Turn over and cook the other side, then slide out of the pan.
3.Continue making crêpes until the batter is used up, bearing in mind that about 2 crêpes per serving is usual. Preheat the oven to 200°C/400°F/Gas Mark 6.
4. Grease an ovenproof dish with butter. Lay a slice of prosciutto on each crêpe and top with a slice of Gruyère or sottilette. Roll up the crêpes like cannelloni and arrange in layers in the prepared dish.
5.Stir the grated Gruyère and the nutmeg into the béchamel sauce and season with salt and pepper. Pour over the crêpes and bake for 20 minutes. Leave to stand for 5 minutes before serving.

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