Breton crepes with ham, cheese and béchamel

Name: Breton crepes with ham, cheese and béchamel
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Brunch & breakfast
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

Author: Les Cultures de chez nous

Crêpes bretonnes au jambon, fromage et béchamel

Preparation	15
Baking	10
Portions	4
Freezing	No

Calories395

Sodium850 mg

Protein21 g

Fiber1 g

Fat13 g

Carbohydrate27 g

Iron1 g

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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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.