Crêpes with ham and parmesan béchamel

• 6 slices ham
• 100 g butter
• 750 ml skim milk
• 4 eggs
• 375 g flour

Bechamel Sauce:

• 4 slices of ham
• 70 g butter
• 70 g flour
• 500 ml whole milk
• 50 g grated parmesan
• 5 ml olive oil
• 20 g butter

1. Make the crêpe batter without sugar and cook them. Set aside.
2. Cut the ham slices in half. Set aside.
3. In a saucepan, melt the butter. Add the flour and cook for a few minutes until frothy.
4. Gradually add the milk and stir with a whisk over low heat.
5. Add the parmesan. Mix. Set aside.
6. Place the crêpe on the clean work surface, cover with the béchamel sauce and spread the ham on top. Start rolling, then fold the edges and finish rolling. Set aside on a plate.
7. In a hot pan, pour the olive oil, place the crêpe seam side down first. Brown the crêpes, turn them over and add the butter. Drizzle.
8. Serve immediately.