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For 6 persons :


  • 50 cl of béchamel sauce (white sauce)
  • 6 slices of Ham
  • 3 slices of onions
  • 100 g of mushrooms
  • 150 g of grated emmental cheese                             
 For the decoration : pieces of ham.

  • The crepe needs to be placed on the griddle, strew with grated emmental cheese 
  • Recover with the thick béchamel sauce to which we added thin slices of mushrooms and onions. 
  • Fold the crepe and make cook a few seconds
  • Decorate with pieces of ham and onions.

This recipe was realised with our batter mix by Crêpes de France.