Ham cream sachet

00871 HAM CREAM DUMPLINGS INGREDIENTS for 4 PEOPLE 40 g butter, 5 tablespoons of flour, 20 cl of milk, a pinch of grated nutmeg, 150 g coarsely chopped cooked ham, 8 crepes unsweetened, 100 g of flour, 2 eggs, 150 g of breadcrumbs, 30 cl of frying oil, salt, pepper.

Melt the butter in a saucepan, add the flour, then gradually stir in the milk without ceasing to stir.

Add salt and pepper, add the nutmeg and let thicken 5 minutes; stir the ham and stir.

Roll the crepes on a work surface and spread the stuffing in the middle of each of them.

Fold the edges of each crepe on the stuffing, so you get eight squares.

Pour the flour into a Holster, beaten eggs in another and the breadcrumbs in a third.

Flour crepes, put them in the egg and finally in breadcrumbs.

Heat the oil in a large frying pan and fry the pancakes in twos, one minute on each side.

Drain on paper towels and serve hot.