Serves: 4

Ingredients

 1 tbsp butter
 1 ½ tbsp plain flour
 200 ml milk
 Pinch of salt
 Pinch of pepper
 Pinch of nutmeg
 75 g Dubliner Lighter White, grated & divided
 4 large crêpes
 100 g ham, cut into strips
 1 scallion, to garnish (optional)

Directions

1

Melt the butter in a saucepan over medium heat. Add the flour and mix in. Cook for 2-3 minutes.

2

Slowly whisk in the milk, a little at a time, until you get a smooth sauce. Cook until it thickens, about 5 minutes, stirring continuously.

3

Stir in the salt, pepper and nutmeg.

4

Add 50g of the grated Dubliner Lighter White cheese and mix into the sauce until melted and the sauce is smooth. Remove from heat.

5

To assemble, place crêpe on a plate and spoon ¼ of the sauce in a line down the centre. Use the back of a spoon to spread it slightly. Sprinkle with a bit of the remaining cheese then top with ¼ of the ham.

6

Fold the left and right sides of the crêpe over to close, then garnish with spring onion, if using. Also delicious with parsley or chives. Assemble the remaining crêpes and serve immediately.

Tools

Feel free to print off this recipe (please think of the environment before doing so!) or view the ingredients/directions fullscreen.

More Recipes

Ingredients

 1 tbsp butter
 1 ½ tbsp plain flour
 200 ml milk
 Pinch of salt
 Pinch of pepper
 Pinch of nutmeg
 75 g Dubliner Lighter White, grated & divided
 4 large crêpes
 100 g ham, cut into strips
 1 scallion, to garnish (optional)

Directions

1

Melt the butter in a saucepan over medium heat. Add the flour and mix in. Cook for 2-3 minutes.

2

Slowly whisk in the milk, a little at a time, until you get a smooth sauce. Cook until it thickens, about 5 minutes, stirring continuously.

3

Stir in the salt, pepper and nutmeg.

4

Add 50g of the grated Dubliner Lighter White cheese and mix into the sauce until melted and the sauce is smooth. Remove from heat.

5

To assemble, place crêpe on a plate and spoon ¼ of the sauce in a line down the centre. Use the back of a spoon to spread it slightly. Sprinkle with a bit of the remaining cheese then top with ¼ of the ham.

6

Fold the left and right sides of the crêpe over to close, then garnish with spring onion, if using. Also delicious with parsley or chives. Assemble the remaining crêpes and serve immediately.

Notes

Cheese & Ham Crêpes