Filled and baked crêpes

Ingredients for 6 servings:

• 6 crêpes, unsweetened, possibly from the day before
• 6 slices of cooked ham
• 3 slices of cheese of your choice (e.g. Gouda)
• 250 g peas (frozen)
• 300 ml béchamel sauce
• 400 ml cream (UHT cream)
• e.g. milk
• Fondor
• pepper
• Vegetable broth, instant
• 200 g cheese, grated (e.g. Gouda)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Preheat the oven to 200°C (fan oven with bottom heat). In the meantime, halve the ham and cheese. Arrange half of the peas in a sufficiently large baking dish. Then place two halved slices of ham (one whole slice per crepe) lengthwise in the center of each crepe, place a halved slice of cheese on top, roll up the crepe, and place it on top of the peas. Repeat with the other crepes. Distribute the remaining peas on top of the crepes. Whisk together the cream and béchamel sauce in a mixing bowl, stirring in more milk if needed, until the sauce is still slightly thick. Season to taste with pepper, vegetable stock, and Fondor; the sauce should be slightly overseasoned, as the peas will still absorb the seasoning. Now spread the sauce over the crêpes and bake in the oven on the middle shelf for about 40 minutes, then sprinkle the cheese over them, reduce the temperature to 150°C and bake for another 20 minutes.