Crespelle with ham and cheese

Ingredients for 4 servings:

• 200 g flour, smooth
• 300 ml milk
• 100 ml carbonated mineral water
• 2 eggs
• 1 pinch of salt
• Fat, for frying
• 400 g cheese, e.g. Edam, sliced
• 300 g ham
• salt and pepper
• 2 can tomatoes, diced
• 1 small onion(s)
• salt and pepper
• basil
• oregano
• 500 ml milk
• 50 g flour
• 50 g butter
• salt and pepper
• nutmeg
• 50 g Parmesan, grated, for sprinkling

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Stuffed pancakes

Make a batter from flour, eggs, milk, mineral water, and a pinch of salt. Fry thin pancakes in a pan. Top the pancakes with ham and cheese, season with salt and pepper, roll them up, and place them in a dish. Finely chop and fry the onion, add the canned tomatoes, and season with salt, pepper, basil, and oregano. Spread the tomato sauce over the pancakes. Make a béchamel sauce from butter, flour, and milk and pour it over the tomato sauce. Sprinkle with Parmesan cheese. Bake in a preheated oven at 180°C (gas mark 2) for about half an hour.