25 g/1 oz butter, plus extra for greasing
12 crêpes
200 g/7 oz cooked ham, chopped
100 g/3½ oz fontina cheese, diced
1 quantity Béchamel Sauce
3 tablespoons Parmesan cheese, freshly grated
pinch of freshly grated nutmeg


1.Preheat the oven to 200°C/400°F/Gas Mark 6. Grease an ovenproof dish with butter.
2. Sprinkle the crêpes with the ham and fontina. Roll up and arrange in a single layer in the prepared dish.
3.Pour the béchamel sauce over them, sprinkle with the Parmesan and nutmeg and dot with the butter.
4.Bake for about 10 minutes until golden and bubbling. Serve the crêpes whole or halved diagonally

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