3 eggs
1/2 teaspoon of salt
1 3/4 cups of milk
1 3/4 cups of all-purpose flour
1 tablespoon of melted butter
1 handful of cooked and squeezed spinach
For the filling:
1 cup of chopped chive
3 cups of water with salt
3 tablespoons of melted butter
3 tablespoons of all-purpose flour
2 cups of milk
250g of cooked ham, cut into thin strips
salt and black pepper to taste
nutmeg to taste
English sauce
3 tablespoons of grated Parmesan cheese
3 eggs
1/2 teaspoon of salt
1 3/4 cups of milk
1 3/4 cups of all-purpose flour
1 tablespoon of melted butter
1 handful of cooked and squeezed spinach
For the filling:
1 cup of chopped chive
3 cups of water with salt
3 tablespoons of melted butter
3 tablespoons of all-purpose flour
2 cups of milk
250g of cooked ham, cut into thin strips
salt and black pepper to taste
nutmeg to taste
English sauce
3 tablespoons of grated Parmesan cheese
Prepare the crepes
Place all ingredients except spinach in a blender cup
Tamp and blend for 5 seconds or until well mixed
Add spinach and blend again
Let it rest at room temperature for 30 minutes
Heat a non-stick skillet and brush with melted butter
Make the crepes using 1/4 cup of batter each
Fry for 1 minute or until golden, flip and let it brown on the other side
Remove from heat and keep warm
Repeat to make 8 crepes
Prepare the filling
Cook chive in salted water, simmering for 5 minutes
Drain excess water
Reserve 1/2 cup of cooking water
In a saucepan, melt butter, add flour, and whisk until smooth
Add milk and reserved cooking water, whisking until it thickens
Reduce heat and cook until it thickens, stirring occasionally
Preheat oven to very hot (220°C)
Season the white sauce with salt, pepper, lemon juice, nutmeg, and English sauce
Remove and reserve 3 tablespoons of seasoned white sauce
Add chive and ham
In a refractory dish, arrange crepes and filling in alternating layers, starting and ending with a crepe
Spread the reserved white sauce on top
Sprinkle with Parmesan cheese and bake for 10 minutes
Serve in 4 portions.
