Master pastry chef Jacques Torres likes to fill basic crêpes with this savory combination of ham, egg, cheese, and rich béchamel sauce.
- 6 tbsp. unsalted butter
- 1⁄4 cup all-purpose flour
- 2 cups whole milk
- Kosher salt and freshly ground black pepper
- Freshly grated nutmeg
- 4 large eggs, lightly beaten
- 8 oz. Swiss cheese, coarsely grated (2 cups)
- 1 lb. prosciutto cotto, thinly sliced (16 slices)
- 1 head green leaf lettuce, sliced into 1/2-inch strips
- 8 cooked crêpes
In a 10-inch skillet, melt 4 tablespoons butter over medium heat. Add the flour and cook, stirring, until lightly browned, 3 minutes. Whisk in the milk, and cook, stirring, until thickened, about 4 minutes. Season the béchamel with salt, pepper, and nutmeg.
Heat a 12-inch non-stick crêpe pan or skillet over medium-high. Add 1⁄4 tablespoon of the butter and swirl the pan to coat the entire surface. Add 1 crêpe to the pan and quickly spread 2 tablespoons of the beaten egg over one half of the crepe. Cook for 1 minute, then fold the crepe in half to cover the egg and spread 3 tablespoons of the béchamel over the middle third of the crêpe. Top with 1⁄4 cup swiss cheese, 2 slices prosciutto cotto, and 1⁄4 cup lettuce.
Lift both folded edges of the crêpe and fold them over the filling, forming a cone. Cook the crepe, flipping once, until the crepe is golden brown and the cheese is melted, about 2 minutes. Serve immediately, and then repeat with the remaining crepes, egg, béchamel, cheese, prosciutto cotto, and lettuce to make 7 more crepes.