serves 6 people
Preparation + resting time :: 20 min + 1hr
Cooking time:30 min
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°