Bechamel sauce inspired by the Joy of Cooking; crepes recipe inspired by Allrecipes.com. This recipe makes 6-8 crepes and about 1 cup of bechamel sauce. The amount of ham, sauteed spinach and mushrooms can be adapted to suit your family’s tastes.
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt and pepper
dash of allspice
1/3 cup grated Conebella Farm cheddar cheese CREPES:
1/2 cup milk
1/2 cup water
3/4 cup all-purpose flour
1/4 cup buckwheat flour
1/4 teaspoon salt
2 tablespoons butter, melted
oil for pan FILLING:
cooked ham, diced
sauteed onions, mushrooms and spinach
grated Conebella Farm Cheddar Cheese
In a saucepan, melt butter over low heat and once it has melted, gradually add flour, mixing well.
Remove from heat. Slowly add the milk.
Return to low heat and add cheese, stirring until melted being careful not to overcook. Once the cheese has melted, add allspice and salt and pepper to taste. CREPES:
Mix the flours and salt together.
In a large glass mixing bowl, whisk eggs, milk and water until eggs are smooth. Gradually add flour mixture, whisking until there are no lumps.
Preheat a crepe pan or medium-sized nonstick frying pan and add a little oil (a little goes a long way and too much will make a very greasy and oddly-shaped first crepe).
Add the melted butter to the crepe batter and stir to combine.
Over medium heat, add one ladle-full of crepe batter to the side of the pan. Quickly pick up the pan and swirl it once to coat the bottom of the pan evenly with batter.
Cook for 2 minutes, then flip the crepe and cook for another 2 minutes on the other side SERVING:
Add fillings and drizzle warm bechamel sauce over fillings. Gently wrap the crepes into a tube-like shape and sprinkle grated cheese on top, along with a little ham and/or more béchamel sauce if desired.