Gratin De Crepes (Stuffed Baked Crepes)

This was one of my favourite recipes made over the Circuit Breaker (read: lockdown) period. It requires at least 1 pot, 1 pan, and 1 baking dish (which is a lot for Ms One-Pot Meal here), but the recipe is simple, and the results are incredibly rewarding – so rewarding that it justifies all the dishes you whipped out.

Aside from the pantry staples like flour, egg, butter and milk, the rest is up to you and what you have lying around in your fridge. These images show softened onions, mushrooms and wilted spinach; I’ve also used ham and cheese (in the video below); but you can use whatever you like!

I went a little wild and used some garlic butter I had lying around in the fridge to make the crepes, and it gave the most amazing flavour!

I highly recommend making extra crepes to keep in the fridge, because they’re the best thing to snack on with anything sweet or savoury when you’re feeling a little peckish!

Let me know what fillings you use in yours!

THE RECIPE

SERVES 2-3

Ingredients

Bechamel Sauce

  • 25g butter

  • 25g flour

  • 300g fresh milk

  • Salt

  • Pepper

  • Ground nutmeg (optional)

Filling

  • 700g Gruyere cheese, diced

  • 70g shaved ham

Crepes (makes 6)

  • 40g flour

  • 1 egg

  • 125g fresh milk

  • 1 tbsp butter

  • Salt

Toppings

  • 1 egg yolk, beaten

  • Cheese of your preference

  • Chopped fresh herbs

Directions

  1. Preheat the oven to 175˚C

  2. Prepare the bechamel sauce by melting the butter in a pot. Once melted, add the flour and stir to mix for a few minutes to cook the flour out

  3. Then, add the milk in small additions and whisk vigorously after each addition to make sure it is all mixed well, and there are no clumps

  4. Season with salt, pepper and ground nutmeg

  5. Add in the fillings of your choice into the bechamel sauce. In this case, I’m using ham and cheese, and mix to combine. Set aside

  6. To prepare the crepe batter, first melt the butter in a heated pan

  7. While the butter melts, add the flour, egg and salt in a large bowl, and mix to combine. Slowly add the milk and whisk thoroughly each time to avoid clumps forming. Once all the milk has been added in and incorporated, add in the melted butter

  8. To make the crepes, add in 1 ladle of batter into the pan. Add it to the corner of the pan and swiftly swirl the pan around to spread the batter evenly

  9. Cook on one side for 1 min. Once the corners peel off from the pan, it is ready to be flipped. Cook on the other side for 30s and set it aside. Continue for the rest of the batter

  10. To assemble the gratin, spoon 1 tbsp of filling into the centre of each crepe, fold it up into a parcel, and place it into your baking dish

  11. Once the baking dish is filled up, brush a beaten egg yolk over the top, and sprinkle some grated cheese over

  12. Bake in the oven at 175˚C for 15min, or until the cheese melts into a golden brown colour


DID YOU MAKE THIS RECIPE?

Don't forget to snap a photo, and tag me on Instagram or Facebook!

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