Ham & Cheese Crepes with Smoked Gouda Béchamel

Serves: 4–5 (10 crepes) • Prep Time: 30 min • Cook Time: 25 min

Crepe Batter

Ingredients:

• 1 cup (120g) all-purpose flour

• 1 tsp granulated sugar

• 1 tsp salt

• 1 ½ cups (360ml) milk (any kind, dairy or non-dairy)

• 2 large eggs

• 2 tbsp neutral oil (vegetable or grapeseed)

Instructions:

1. Mix the Dry: In a medium bowl, whisk together the flour, sugar, and salt.

2. Blend the Wet: In a separate bowl or large measuring cup, whisk the milk, eggs, oil, and vanilla (if using).

3. Combine: Slowly pour the wet mixture into the dry while whisking constantly until smooth. You can also use a blender for 15–20 seconds for extra silky batter.

4. Rest: Let the batter rest for at least 20–30 minutes at room temp (or up to overnight in the fridge). This helps reduce bubbles and makes the crepes more tender.

5. Cook: Preheat a nonstick skillet or crepe pan over medium heat. Lightly oil it if needed (though with a good nonstick, you may not need to). Pour in about ¼ cup of batter, swirling to coat the pan in a thin layer.

6. Flip: Cook for about 1 minute or until the edges lift and the underside is golden. Flip and cook 20–30 seconds more. Stack finished crepes on a plate covered with a towel or foil to keep warm.

Béchamel Sauce:

Ingredients

• 2 tbsp butter (or neutral oil, if preferred)

• 2 tbsp all-purpose flour

• 1 ½ cups whole milk

• ½ tsp salt

• ⅛ tsp black pepper

• 1 cup shredded smoked gouda

Instructions

Make the Béchamel:

1. In a saucepan, heat butter over medium heat.

2. Add flour and whisk for 1 minute to form a light roux.

3. Gradually whisk in milk until smooth.

4. Simmer over low heat for 3–5 minutes, stirring constantly, until thickened.

5. Stir in salt, pepper, and gouda. Whisk until melted and smooth.

Assemble Crepes:

1. Lay out each crepe.

2. Top with 1 slice of ham and a small handful of shredded gouda.

3. Fold or roll crepes and place seam-side down on a serving plate.

4. Top with bechamel sauce. Enjoy!

Tips:

• Add sautéed spinach or caramelized onions for extra flavor.

• Serve with a light green salad or a fried egg for brunch flair.