Place a crepe on the clean work surface, pour a good tablespoon of béchamel into the center (whisk it a little before to soften it) and spread it in a circle with a small spatula, sparing a few centimeters from the edge.
Place a slice of ham torn into pieces on top of the béchamel so as to cover the circle of béchamel.
Start rolling 1/3 of the crepe, then fold the edges and finish rolling.
Make as many ham béchamel pancakes as you like.
Once the pancakes are rolled, place them in a dish and cover with cling film. If they are prepared in advance, but then cooked during the day, store them at room temperature. If they are cooked the next day, reserve them in the refrigerator but leave them at room temperature for a few hours before cooking.
You can also wrap them in cling film and freeze them.
Cooking
In a large frying pan, heat 25g of semi-salted butter and a tablespoon of olive oil over medium heat. Place the pancakes seam side first (I can put 4 in the pan), start to brown (2 min), turn over. You need to brown all sides (2 minutes on each side), so that the ham pancakes are well colored and crispy. Finish cooking at the joint. You need to allow 10 minutes of cooking over medium heat so that the pancakes are nice and hot inside.
(In a second medium frying pan I cook two in 12g of butter and 1/2 tablespoon of olive oil)
Serve immediately.
NOTES
I have just enough pancake batter to make 8 pancakes of 28 cm in diameter, quite thick. The amount of béchamel is perfect for these 8 large pancakes.
These ham pancakes are generous, 6 are enough for 4 of us (1.5/person). There is some leftover for the next day or to freeze
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