For crepe batters, always rest your batter. The longer the better, allowing the gluten to relax, creating a light thin crepe. As all flours vary slightly you might need to add 1-2 tbsp more liquid to your batter to get the correct thin pouring consistency. You will have enough batter for an extra crepe in most batters. This is great as a test run to make sure your batter is the right consistency and that your pan is the perfect temperature.
Ingredients
Béchamel
Method
1.Heat butter in a small saucepan over high heat and cook until foaming and nut brown (1-2 minutes). Remove from heat; set aside to cool slightly.
2.Place butter, egg and milk in a blender and blend until just combined. Add ½ tsp salt, flours and nutmeg, and blend until smooth; refrigerate for 20 minutes.
3.Meanwhile, for bechamel, melt butter in a small saucepan over medium-high heat, stir in flour and cook until a sandy texture (1-2 minutes); gradually whisk in milk. Add mustard and season to taste. Whisk continuously until mixture thickens (4-5 minutes). Remove from heat, stir in half of the cheese, cover directly with a cartouche and set aside.
4.Preheat oven to 200˚C. Line a second large oven tray with baking paper. Place crêpes on prepared trays and spread with béchamel (leaving a 2cm border). Top with ham, fold edges of crêpe over to enclose filling, then sprinkle with remaining Gruyère. Bake until cheese is lightly golden (8-10 minutes). Serve topped with fried eggs, charred asparagus and baby pea shoots.
