Baked wholemeal crêpes with ham, leek and gruyere

Spring still has a nip in the air so why not try this comforting recipe for an easy supper or a lazy brunch?

200 gm thinly shaved leg ham Mt Gnomon

100 gm finely grated aged Gruyere, plus extra, for scattering Southern Sky Cheese Company, Elgaar Farm

1 tbsp thyme, plus extra to serve Plants Direct Tasmania

For drizzling:melted butter Tasmanian Butter co

To serve:

baby spinach Laos Farm Fresh, Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies

dressed with mustard vinaigrette 

Wholemeal crêpes

80 gm wholemeal flour The Grain Family

160 ml milk Elgaar Farm, Robur Goat Farm

eggs Mt Roland Free Range Eggs, Mooreville Gardens, Tasmanian Natural Garlic and Tomatoes  

160 ml beer Little Rivers Brewing Co, Seven Sheds Brewery

30 gm melted butter, plus extra for brushing Tasmanian Butter co.

Leek béchamel

100 gm butter, diced Tasmanian Butter co.

1leek, thinly sliced  Laos Farm Fresh, Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies

1small garlic clove, finely chopped Tasmanian Natural Garlic and Tomatoes , Old School Farm,

50 gm (½ cup) plain flour The Grain Family

700 ml warm milk Elgaar Farm

120 gm finely grated aged Gruyere, Elgaar FarmSouthern Sky Cheese Company,

For 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.

Meanwhile, 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.

Preheat 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.

Place 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.

This recipe is sourced from Gourmet Traveller