Serves: 4

Preparation time: 30-40 minutes

Cooking time: 15-20 minutes

Cheesy Crepes With Broccoli And Ham

Cheesy Crepes With Broccoli And Ham


For the crepes:

  • 140g plain flour
  • 350ml whole milk
  • 3 eggs
  • A pinch of salt
  • 10g chives finely chopped
  • 50g butter plus a little extra for greasing

For the filling:

  • 300g tenderstem broccoli
  • 8 slices of ham
  • 200g Applewood® cheese grated

For the white sauce:

  • 1 tbsp butter
  • 1 tbsp plain flour
  • 250ml whole milk
  • 1 tsp Dijon mustard
  • Squeeze of lemon juice
  • Salt and pepper to taste
  • 100g Applewood® cheese grated


  1. Preheat the oven to 180 Celsius. Steam the tenderstem broccoli for 3 minutes then run under cold water for 1 minute.
  2. For the crepes, whisk the eggs and milk together in a jug. Place the flour and salt in a mixing bowl, make a small well in the centre of the flour and gradually pour in the milk and egg mixture, whisking as you go until you have a smooth batter. Add the chives and whisk to combine. Leave to rest whilst you prepare the white sauce.
  3. Heat the milk until hot but not boiling in a small pan. In a second small pan melt the butter over a medium heat, remove from the heat and stir in the flour, put the pan back on the heat and gradually add the hot milk whisking continuously.
  4. Continue cooking until the mixture thickens reaches the consistency of thick double cream. Remove from the heat and whisk in the Dijon mustard, salt and pepper and a squeeze of lemon juice to taste.
  5. Add a little butter to a small frying pan over a medium heat, swirl to make sure it coats the entire pan. Add a ladle full of the batter to the pan and swirl again to coat the surface. Cook for 1-2 minutes on each side, continue with the rest of the batter until it's all gone (you should make 8 pancakes). Lay a sheet of baking parchment in between each crepe to stop them from sticking together.
  6. Grease a large oven proof dish with a little butter. Lay a crepe out and fill with a slice of ham, some of the broccoli and some of the grated cheese. Roll up the crepe around the filling and place in the oven proof dish. Continue until each of the crepes is filled.
  7. Pour the white sauce over the top and sprinkle over the remaining 100g of Applewood® cheese. Place in the oven and bake for 15 minutes or until the cheese is melted and golden brown on top.

Recipe courtesy of Applewood®

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