Crepes au gratin


serves 6 people

Preparation  + resting time :: 20 min + 1hr

Cooking time:30 min

  • 170 g flour
  • 2 eggs
  • 300 ml milk
  • 40 g of unsalted butter
  • 1 pinch of salt
  • Oil/butter for crepe pan
For the filling 
  • 50 g butter
  • 50 g flour
  • 500 ml of semi-skimmed milk
  • grated nutmeg
  • 300 g reblochon
  • 150 g bacon lardons
  • salt and pepper


In a mixing bowl, sift the flour and add the salt.

Pour in the eggs then mix using a whisk.

Gradually add the milk and continue to whisk until you have a smooth paste. Finally, add the melted butter.

Leave the mixture to stand for an hour then cook the crepes in the lightly oiled MINERAL B round steel pan. Put aside.

Prepare the béchamel:
melt the butter in a saucepan, add the flour then stir without allowing it to brown. Then, gradually add the milk and stir with a whisk until it thickens.
Pour in two-thirds of the Reblochon cut into cubes including the rind then add salt, pepper and nutmeg. Stir until the Reblochon melts.

In a frying pan, cook the lardons for a few minutes.

Divide equally into each crepe the Reblochon béchamel and the bacon (keeping a few tablespoons for the presentation), then roll them and place them side-by-side in a greased baking dish. Cover in béchamel and a few cubes of the Reblochon.

Bake for 15 mins at 210°

The result

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