Working one at a time, place one ham slice on a crepe; spoon 3 tablespoons filling over ham, then fold into a crepe roll. Place in prepared baking pan, seam side down; cover with foil.

Stuff the crepes: Place about 1 tablespoon of the filling in the center of a crepe. Fold one edge towards the center, then fold the top and bottom edges, and continue folding to form a rectangle.

On the baking sheets, set 2 crepes in a row.Sprinkle with cheese, 1 piece of ham, and a spoonful of the chard mixture. Bake for 5 minutes or until the cheese melts.

8 eggs 450g (1lb) Swiss cheese, such as Gruyère or Emmental, thinly sliced 8 slices of cooked ham 1 tbsp olive oil Pancakes: 100g (4oz) plain flour 1 egg 300ml (½ pint) milk sunflower oil, for ...

Filled with a sausage or spread with ham and cheese, crepes formed easy rustic repasts, simple and delicious fare that could be eaten easily, without utensils.

4. Place crêpes on a work surface and spread half of each with leek béchamel, leaving a 1cm border. Scatter with ham, Gruyère and thyme, season to taste and fold into quarters. Place in a single layer ...

Add ham and cheese; mix well with a wooden spoon. Season with cayenne pepper. When ready to make the crepes, heat a heavy 5-to-6-inch frying pan over medium high heat.