“Valdostana” crepes

For the béchamel sauce:
• 500 ml milk
• 50g butter
• 50g flour
• Salt
• White pepper
For the crepes:
• 200g plain flour
• 50g butter
• 500 ml milk
• 2 eggs
• 1 egg yolk
• Salt
For the filling:
• 200g ham, diced
• 200g fontina cheese, diced

1. To make the béchamel sauce, melt the butter in a saucepan. Stir in the flour and cook it for 5 minutes (making a roux) making sure it doesn’t burn.
2. Remove from heat and pour in the cold milk. Return to heat and season with salt and pepper and cook for 10 minutes on very low flame, stirring continuously.
3. To make the crepes, melt butter in a saucepan- Do not let it brown. In a bowl, mix the flour with the milk, then whisk in the whole eggs and the yolk. Drizzle in the melted butter, add salt and let rest for 30 minutes.
4. In a non-stick skillet, melt a knob of butter and pour in a ladleful of crepe batter. Swirl batter to completely cover the base of skillet. Cook until underside of crepe is golden brown, then flip over and cook other side. Repeat process for remaining crepes.
5. Fill the crepes with the ham and fontina and roll them up and arrange in a greased oven dish.
6. Cover the crepes with the béchamel sauce; shake the dish to distribute the sauce evenly.
7. Dot surface with butter before baking in a hot oven at 200°C for 10 minutes or until a golden crust has formed.