Preparation
Whisk together all the batter ingredients and let rest for 30 min.
Meanwhile, prepare the sauce: bring the cream and Gruyère AOP to a boil, then simmer gently for 10 min. Season with salt and pepper, then set aside.
Heat the melted butter in a small frying pan and cook 12 to 16 thin crêpes with the batter.
Place half a slice of country ham on each crêpe and fold them into quarters.
Arrange the folded crêpes like fish scales in a gratin dish.
Whip the cream and gently fold it into the cheese sauce along with the chopped chives.
Pour the sauce around the crêpes and place under the grill (or in a hot oven) to gratinate for about 5 min.
Recipe from the book “Cuisine & Traditions au Pays de Fribourg”, Éditions La Sarine
For 4 people
Preparation : 45 min
Cooking : 5 min
Ingredients and products
- 120 g flour
- 4 eggs
- 5.5 dl milk
- Salt
- Salt and pepper
- 3 dl cream
- 50 g grated Gruyère AOP
- 1 dl whipping cream
- 1 bunch chives, finely chopped
- 20 g melted butter
- 8 thin slices of country-style ham
