Preparation of Crepes with Ham and Peas

• First, prepare the crepe batter.
  In a bowl, beat the eggs with a pinch of salt.
  Gradually add the milk while continuing to stir, then incorporate the flour, mixing well to avoid lumps.
  Cover the bowl with plastic wrap and let it rest in the refrigerator for half an hour.

• Meanwhile, chop the cooked ham and let it brown with a drizzle of extra virgin olive oil in a pan, then add the peas, stir to mix the flavors, adjust the salt, and let it cook for about ten minutes, adding a little water if necessary.
  Turn off the heat and let it cool.
  After the resting time, take the crepe batter and heat a lightly oiled 8-9 inch diameter pan.

• Once it’s hot, pour a ladleful of batter, swirling the pan to spread it into a disc.
  Let it cook for about a minute, then flip the crepe and cook for another minute on the other side.
  Once ready, place it on a plate and prepare another crepe in the same way, stacking them on the plate until all the batter is used: you will obtain eight or ten crepes.

• Cut the mozzarella into pieces and add it to the peas with the ham, along with half of the béchamel sauce, mixing thoroughly.
  Fill each crepe with a generous tablespoon of the prepared filling and fold it in half, then in half again to form a triangle.

• Pour a few tablespoons of béchamel sauce into the bottom of a baking dish and place the crepes on top.
  Sprinkle with the remaining filling, the leftover béchamel sauce, and a dusting of grated grana cheese.
  Bake in a preheated ventilated oven at 392℉ for ten minutes.
  Remove from the oven and serve your crepes with ham and peas hot.

  Chez Bibia