Steps

• First, sift the flour into a bowl; crack the eggs into the bowl, add the pinch of salt and mix with the whisk (or electric beater). Gradually incorporate the cold milk, while continuously whisking.

• Add the melted butter, mix again, until you get a smooth and homogeneous batter, without lumps. Cover and let it rest for about 1 hour, so that the flour hydrates and the batter becomes more elastic.

  Note: The batter should be fluid but not too liquid, otherwise it will stick to the bottom of the pan and you won’t be able to flip it.

• In the meantime, heat a pan of about 8 – 9 inches in diameter over low heat for a few seconds, remove it from the heat and brush it with a little butter (or oil).

  Note: The pan should not be too hot, otherwise the batter will bubble, but not too cold either, as the batter won’t adhere.

• Pour a ladleful of batter (it should cover the bottom). Rotate the pan to distribute it evenly on the bottom without empty spaces. It’s very likely that the first crepe will curl up and you won’t be able to remove it. If this happens, it means the pan hasn’t yet reached the right temperature.

• Cook the crepe for about 1-2 minutes per side. The bottom should be dry and just golden. As soon as it has taken color, it will detach easily from the pan, then flip it with a spatula (but you can also grab the edge and gently lift the crepe with your fingers).

• Transfer it onto a plate and proceed with the preparation of the other crepes, until you have used up all the prepared batter.

  

• If you use the special crepe maker, it will be enough to pour the batter into the plate and flip the pan inside. The advantage of the crepe maker is that it is specifically designed to keep the heat of the cooking plate constant, allowing you to obtain very thin and even crepes.

  

• At this point, prepare the filling. Keep the ham and mozzarella cubes handy. If you prefer, you can replace it with another cheese, such as fontina.

• In a thick-bottomed saucepan, melt 2 oz of butter over low heat; add the flour and mix vigorously with a whisk until it starts to bubble and turns hazel-colored (the so-called roux).

  

• Then add the hot milk (you don’t need to boil it) and continue mixing until you get a thick consistency, but not too much, then add the salt and pepper. Keep it at room temperature.

  Tip: The béchamel sauce should not be too thick or too liquid, as it will tend to dry in the oven.

• Preheat the oven to 350°F.

• Grease a baking dish with 3 – 4 tablespoons of béchamel sauce. Spread the crepes on a plate, fill them with a thin layer of béchamel sauce and then with the ham and mozzarella cubes (but first let it drain well to remove the preservation liquid).

  

• Close them in half and then again into two, so as to obtain a fan shape and place them in the baking dish.

  Tip: When closing them, press them lightly in the middle, so that the filling spreads evenly.

  

• Once you’ve filled the crepes, cover them with the remaining béchamel sauce, the grated cheese, a drizzle of extra virgin olive oil, and bake in a preheated oven for about 20 – 25 minutes, until golden.

  

• Remove from the oven and let cool slightly before serving. Here are the Crepes with Ham and Béchamel Sauce ready. Enjoy your meal!

  

• See you at the next recipe.

  
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