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Ham‑cheese stuffed crepes, skillet or gratin version
A zero‑waste recipe to turn your leftover crepes into a tasty dish. Crepes stuffed with ham and cheese, topped with a cheese béchamel, cooked quickly in a skillet or baked in the oven for an even more generous result.
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Cost Breakdown
Critical Success Points
- • Cooking the roux for the béchamel
- • Incorporating the cheese into the béchamel
- • Rolling and sealing the crepes
- • Skillet cooking (sealing the crepe)
- • Baking in the oven (sufficient béchamel and golden cheese)
Safety Warnings
- • Hot milk can splatter: handle with care.
- • Use gloves or a kitchen sleeve when handling the hot dish from the oven.
- • Do not leave the béchamel unattended on the heat to avoid burning.
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