There's a reason ham and cheese is such a classic combination - it simply tastes amazing, especially when best-quality ingredients are in the mix. We've opted for an aged Gruyère and thinly shaved leg ham off the bone.
- 200 gm thinly shaved leg ham
- 100 gm finely grated aged Gruyère, plus extra, for scattering
- 1 tbsp thyme, plus extra to serve
- For drizzling: melted butter
- To serve: baby spinach dressed with mustard vinaigrette
- 80 gm wholemeal flour
- 160 ml milk
- 3 eggs
- 160 ml beer
- 30 gm melted butter, plus extra for brushing
- 100 gm butter, diced
- 1 leek, thinly sliced
- 1 small garlic clove, finely chopped
- 50 gm (½ cup) plain flour
- 700 ml warm milk
- 120 gm finely grated aged Gruyère
- 1For crêpe batter, place flour and a pinch of salt in a bowl. Whisk milk and eggs in a bowl to combine, then whisk in beer and butter. Gradually add to flour, whisking until smooth, then cover and set aside at room temperature for 1 hour to rest.
- 2Meanwhile, for leek béchamel, melt butter in a saucepan over medium-high heat, and sauté leek and garlic until translucent (4-5 minutes). Stir in flour and cook until sandy textured, then gradually whisk in milk. Season to taste and whisk continuously until mixture bubbles and thickens and no longer tastes like flour (4-5 minutes). Remove from heat, stir in Gruyère, cover directly with a piece of baking paper and set aside.
- 3Preheat oven to 200C. Heat a 21cm crêpe pan over medium-high heat, brush with melted butter then pour in 60ml crêpe batter, swirling to spread evenly over base. Cook until golden on the base (1-2 minutes) and bubbles appear on the surface, then turn and cook other side (30 seconds). Transfer to a tray lined with baking paper, wipe out pan with paper towels and repeat with remaining batter, stacking crêpes as you go.
- 4Place 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 on a baking tray lined with baking paper, drizzle with butter, scatter with extra Gruyère and bake until bubbling (6-8 minutes). Scatter with thyme and serve with spinach salad.