This recipe takes you back to childhood with delicious stuffed crepes filled with béchamel sauce and ham. Homemade, they are even better! Step by step, we explain all the stages of making these savory ...

In a third shallow bowl, toss Parmesan and panko. Wrap each stick of mozzarella cheese in 1 ham slice; it’s okay if the ends are exposed. Arrange on a plate or baking sheet. Dredge a ham-wrapped ...

Cook the rest of the crepes in the same way ... in a large bowl and add the cooked onion, the Parma ham and 150g of the Parmesan cheese and season with some salt and pepper Preheat the oven ...

Put the cheese and three-quarters of the ham in the centre of the omelette and cook until the cheese has melted. Increase the heat to high and cook the omelette for a further 30 seconds ...

Carolina crepes are a favorite of young and old alike ... Options for savory crêpe fillings are ham and cheese (preferably Gruyère); fried egg; asparagus; Roquefort; sour cream; leftover ...

Repeat, layering the cooked crepes between parchment paper. Heat a tablespoon of the oil in a large pan and when hot add the parma ham. Cook until crisp then remove from pan and set aside.