This recipe takes me back to childhood! We always had a few stuffed crêpes in the freezer for quick, lazy dinners. My brother and I loved them – we simply couldn’t resist the creamy, cheesy delights. For a vegetarian option, try replacing the ham with cooked mushrooms.
This is an edited extract from Bon App by Isabelle Dunn. Copyright 2025 Isabelle Dunn. Available from all book retailers.
Ingredients (serves 4)
500 ml (1 cup) full-cream (whole) milk
4 large eggs, at room temperature
250 g (9 oz) plain (all-purpose) flour
½ teaspoon salt
50 g (1 ¾) butter
green salad, to serve (optional)
BÉCHAMEL
50 g (1 ¾ oz) butter
50 g (⅓ cup) plain (all-purpose) flour
500 ml (2 cups) full-cream (whole) milk
½ teaspoon ground nutmeg
125 g (4 ½ oz) gruyère or parmesan, grated
200 g (7 oz) ham, finely chopped
Method
Make the crêpes by whisking together the milk, eggs, flour and salt in a bowl until smooth. Refrigerate for 30 minutes or overnight. If the batter is too thin or thick, mix in a bit more flour or milk, accordingly.
Heat a 30 cm (12 in) non-stick frying pan over medium heat and lightly grease it with butter. Ladle 125 ml (½ cup) of the batter into the pan, swirling to create a thin layer. Cook for 2 minutes, or until the bottom is golden brown. Flip the crêpe and cook for 2 minutes. Repeat with the remaining batter, regreasing the pan between each crêpe.
To make the béchamel, melt the butter in a small saucepan over medium heat. Mix in the flour and cook, stirring, until bubbling. Gradually whisk in the milk and bring to the boil. Reduce the heat to low and cook, stirring, for 10 minutes, or until thickened enough to coat the back of a spoon. Add the nutmeg and season with salt and pepper. Stir the cheese and ham into the béchamel until the cheese has melted. Allow to cool.
Spoon the béchamel onto the crêpes, then roll them up. Heat the crêpe pan over medium–low heat and lightly grease it with butter again. Return the stuffed crêpes to cook for 2 minutes per side until golden and crispy. Serve with a green salad, if desired.
This is an edited extract from Bon App by Isabelle Dunn. Copyright 2025 Isabelle Dunn. Available from all book retailers.
This recipe takes me back to childhood! We always had a few stuffed crêpes in the freezer for quick, lazy dinners. My brother and I loved them – we simply couldn’t resist the creamy, cheesy delights. For a vegetarian option, try replacing the ham with cooked mushrooms.
This is an edited extract from Bon App by Isabelle Dunn. Copyright 2025 Isabelle Dunn. Available from all book retailers.
Ingredients (serves 4)
500 ml (1 cup) full-cream (whole) milk
4 large eggs, at room temperature
250 g (9 oz) plain (all-purpose) flour
½ teaspoon salt
50 g (1 ¾) butter
green salad, to serve (optional)
BÉCHAMEL
50 g (1 ¾ oz) butter
50 g (⅓ cup) plain (all-purpose) flour
500 ml (2 cups) full-cream (whole) milk
½ teaspoon ground nutmeg
125 g (4 ½ oz) gruyère or parmesan, grated
200 g (7 oz) ham, finely chopped
Method
Make the crêpes by whisking together the milk, eggs, flour and salt in a bowl until smooth. Refrigerate for 30 minutes or overnight. If the batter is too thin or thick, mix in a bit more flour or milk, accordingly.
Heat a 30 cm (12 in) non-stick frying pan over medium heat and lightly grease it with butter. Ladle 125 ml (½ cup) of the batter into the pan, swirling to create a thin layer. Cook for 2 minutes, or until the bottom is golden brown. Flip the crêpe and cook for 2 minutes. Repeat with the remaining batter, regreasing the pan between each crêpe.
To make the béchamel, melt the butter in a small saucepan over medium heat. Mix in the flour and cook, stirring, until bubbling. Gradually whisk in the milk and bring to the boil. Reduce the heat to low and cook, stirring, for 10 minutes, or until thickened enough to coat the back of a spoon. Add the nutmeg and season with salt and pepper. Stir the cheese and ham into the béchamel until the cheese has melted. Allow to cool.
Spoon the béchamel onto the crêpes, then roll them up. Heat the crêpe pan over medium–low heat and lightly grease it with butter again. Return the stuffed crêpes to cook for 2 minutes per side until golden and crispy. Serve with a green salad, if desired.
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