Ham, Mushroom & Gruyere Savoyard Crepes

Process

1. Mushrooms & ham:
   1. Slice small
   2. Cook in a dry pan until they start to brown
   3. Add pepper and thyme
   4. Stir in the ham
   5. Set aside
2. Bechamel
   1. Melt the butter
   2. Add the flour, cook 1 minute
   3. Gradually whisk in the milk
   4. Simmer until thickening but still pourable
   5. Remove from heat
   6. Stir in the mustard, salt, pepper, nutmeg
3. Assemble (per crepe):
   1. Mushroom & ham mixture
   2. Sprinkle gruyere (retain some for sprinkling over later)
   3. Spoon bechamel (retain some for spooning over later)
   4. Roll into a parcel
4. Bake
   1. Crepes seam-side down in a baking dish
   2. Spoon remaining bechamel over the top
   3. Sprinkle any remaining gruyere
   4. Bake 10-12 minutes at 200C until the cheese melts and the edges lightly crisp