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Leeks
Breton crepes with ham, cheese and béchamel
Author:
Les Cultures de chez nous
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Preparation
15 min
Baking
10 min.
Portions
4
Freezing
No
Calories
395
Sodium
850 mg
Protein
21 g
Fiber
1 g
Cholesterol
Fat
13 g
Sugar
Carbohydrate
27 g
Iron
1 g
Calcium
Ingredients
Preparation
Ingredients
1 package of commercial béchamel sauce Knorr
125 ml (1/2 cup) of Gruyère cheese
4 commercial Breton crepes
15 ml (1 tablespoon) of vegetable oil
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
8 diced old-style cooked ham slices or else
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Breton crepes with ham, cheese and béchamel
From
Sep 09
to
Jan 01
Preparation
Preheat oven at 120ºC (250ºF).
In a small nonadhesive casserole, prepare béchamel sauce with indications on the package. When an homogenized texture is obtained, add 60 ml (1/4 cup) of Gruyère. Mix well. Set aside at warm.
Lay crepes over a pastry plate covered with parchment paper and heat 5 to 7 minutes in the oven.
In a nonadhesive pan, well heat oil at medium heat and brown leeks for about 5 minutes. Add ham and continue cooking 1 minute.
Open each crepe. Divide a quarter of the ham and leeks mixture, and garnish with 15 ml (1 tablespoon) of Gruyère. Add some tablespoons of béchamel sauce to the cheese. Fold each crepe in four. Coat with béchamel with cheese sauce.
Chef's notes
Accompagner d'une salade.
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