Ham and Savory Béchamel Crepe Cake
The Ham and Savory Béchamel Crepe Cake is a comforting dish that delights everyone's taste buds. Made with delicious pancakes filled with tasty ham and a creamy Emmental béchamel, this dish is perfect for a family lunch or a dinner with friends. The multi-step preparation creates a soft and melting texture that will satisfy even the hungriest appetites. Ideal for using leftover pancakes or for a special meal, this balanced recipe combines simplicity and refinement. Plus, it lends itself to many variations: you can replace the ham with sautéed vegetables or chicken for a unique flavor. With a total preparation time of about 3 hours, the wait is worthwhile to enjoy this delight. Serve it hot, accompanied by a simple green salad for a touch of freshness. This recipe is sure to become a classic in your kitchen!
- Preparation time: 1h + 2h
- Cooking time: 1h
- Servings: for 4 people
- Difficulty: Medium
Ingredients
- - Pancake batter
- - 4 eggs
- - 200 g of flour
- - 500 ml of milk
- - salt, pepper
- - 50 g of butter
- Emmental Béchamel
- - 60 g of flour
- - 80 g of butter
- - 400 ml of milk
- - salt, pepper
- - 200 g of grated Emmental
- - 4 slices of cooked ham
Preparation
1. Start by preparing the pancake batter by mixing the eggs and flour together. Then incorporate the melted butter, salt, and pepper, and gradually pour in the milk while continuing to mix.
2. If the batter seems too thick, feel free to thin it with a bit of water. Refrigerate it for two hours.
3. Next, cook about 10 to 12 pancakes.
4. Now prepare the béchamel. Melt the butter, then add the flour all at once. Mix energetically.
5. Gradually add the milk, stirring until the mixture is smooth. Then introduce the salt, pepper, and grated Emmental until it is completely melted. Remove from heat.
6. Preheat your oven to 190°C (thermostat 6/7).
7. Grease a round baking dish. Place about 6 pancakes in the dish, making sure some cover the edges.
8. Lay the slices of ham on top, then cover with three-quarters of the béchamel.
9. Finish with the remaining pancakes (between 4 and 6) and pour the rest of the béchamel on top. Bake for 30 minutes.
