Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Crêpes salées à la farine d’épeautre au jambon/béchamel

Savory Spelt Flour Crêpes with Ham and Béchamel

Name: Savory Spelt Flour Crêpes with Ham and Béchamel
Yield: 6 pieces
Ingredients: 2/3 cup whole spelt flour (about 75 grams); 1 large egg; 2/3 cup soy milk or regular milk (about 150 ml); 2 tablespoons water (about 30 ml); Salt or sugar, depending on your preference; 2/3 cup soy milk or regular milk (about 150 ml); 1 1/2 tablespoons all-purpose flour (about 14 grams); Salt; Black pepper; Nutmeg; 1/4 cup light shredded cheese (about 25 grams); 1 teaspoon oil; 2 slices smoked chicken ham, each cut in half

hervouet veronique @15Agathe2014

This recipe is adapted for the Weight Watchers program.

hervouet veronique @15Agathe2014

This recipe is adapted for the Weight Watchers program.

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Ingredients

6 pieces

For the crêpe batter:
2/3 cupwhole spelt flour (about 75 grams)
1large egg
2/3 cupsoy milk or regular milk (about 150 ml)
2 tablespoonswater (about 30 ml)
Salt or sugar, depending on your preference
For the filling for 4 crêpes:
2/3 cupsoy milk or regular milk (about 150 ml)
1 1/2 tablespoonsall-purpose flour (about 14 grams)
Salt
Black pepper
Nutmeg
1/4 cuplight shredded cheese (about 25 grams)
1 teaspoonoil
2 slicessmoked chicken ham, each cut in half

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Steps

1

Make the crêpe batter: In a mixing bowl, add the flour and make a well in the center. Add the egg and a pinch of salt, then gradually mix in the water and milk. Let the batter rest for 1 hour.
2

Cook the crêpes in a hot skillet lightly sprayed with oil.
3

For the béchamel: In a saucepan, whisk together the milk and flour. Season with salt, pepper, and nutmeg. Cook gently until thickened. Stir in the shredded cheese and mix well.
4

Spread the béchamel over 4 crêpes. Add half a slice of ham to each.
5

Roll up the crêpes.
6

Heat a skillet with the oil. Place the crêpes seam side down and cook for a few minutes on each side until golden brown.