PREPARATION: 10 min.
COOKING: 10 min.
FOR 4 PEOPLE: 12 ready-to-eat crepes. For the filling: 200 g of cooked ham, 100 g of fontina.
To season: 1/2 l béchamel (also ready), grated cheese, nutmeg, butter.
Distribute some minced ham and the Fontina cheese cut on each crepe cubes.
Roll them up and align them in a buttered baking dish. Cover them with the béchamel sauce, sprinkle with grated cheese and a pinch of walnut nutmeg. Put in a preheated oven at 200 ° and let it cook au gratin. You can serve the whole crepes or split into two diagonally cut logs.