Ham - Crepes A La Montespan

Source - Pat Davis Cooking School,
Grand Rapids, Michigan. 1980

This is not only a good recipe in and of itself, but also is a good model upon which you can build for
endless variety


2/3 cups all - purpose flour
2 eggs
1/2 teaspoon salt
pinch of sugar
1-1/3 cups milk
1-1/2 Tablespoon melted butter
Margarine for frying crepes


2 Tablespoons butter plus 1
Tablespoon cut into bits for the top

1-1/2 Tablespoon flour
1 cup hot milk (Might need a bit
more to thin down sauce)
salt, pepper, and a pinch of nutmeg
1 cup lean ham, finely diced (or
substitute, chicken, shrimp,
mushrooms or spinach)
1 cup Reggiano Parmesan cheese,
grated and another 4 Tablespoons for
sauce and top
Pinch of paprika
1/2 egg yolk


Put all but the butter in a blender and blend until smooth.
Add butter and set aside for 30 minutes.

Cook crepes by heating a 6 or 7" crepe pan over moderate heat
until it almost smokes.  Rub pan with a bit of margarine and then
add just enough batter, approximately 2 Tablespoons to film bottom
of pan.  It should sputter and form holes as you tilt the pan to
cover the bottom.  The thinner the better.  When golden
underneath, turn  and cook about 20 to 30 seconds on the second
side. The second side will be on the inside when you roll the
Flip out and stack, one on top another, (they won't stick, even if
you freeze them this way). Repeat greasing pan and cooking crepes
until you finish.  makes about 16.


Heat butter in a small saucepan until it foams.
Off the heat, add flour and stir until smooth.
Cook 2 minutes and then add hot milk all at once. Beat hard with a
whisk until smooth.
Cook, stirring, until it thickens.  Season.
If sauce is too thick to spread nicely, thin it with a bit more
milk and return to the boil.
Divide the sauce in half and mix one half with the ham, and one
cup of cheese and paprika.

Spread a spoonful of ham and sauce combination on the flip side of
the crepe and roll up.  Arrange in a greased baking dish.
Enrich the remaining sauce with the egg yolk and 2 Tablespoons
grated cheese.
Spread sauce over crepes and sprinkle with remaining cheese.  Dot
with butter an put in refrigerator to hold or a preheated 375°F
oven until heated through, about 15 to 20 minutes.  Then brown
under broiler.