|Butter||1⁄3 Cup (5.33 tbs) (85 Gram)|
|Plain flour||1⁄3 Cup (5.33 tbs)|
|Milk||1 Liter (4 Cups)|
|Black pepper||1⁄2 Teaspoon|
|Prepared french mustard||2 Tablespoon|
|Cooked ham||2 Pound, cubed (1 Kilogram)|
|Cheddar cheese||1 Pound, cubed (500 Gram)|
|Green peas||2 Cup (32 tbs), cooked|
|Grated swiss cheese||1 1⁄2 Cup (24 tbs)|
|Chopped chives||1 Tablespoon|
Make the crepes using the Basic Crepe Batter or Cheesey Crepe Batter.
Melt the butter in a large saucepan.
Remove from heat and stir in the flour until smooth.
Return to a low heat and cook for three minutes.
Slowly add the milk to the saucepan, stirring constantly.
Cook until thickened.
Remove one cup of the sauce from the pan and set aside.
Stir in the salt, pepper, mustard, ham, cheese and peas.
Blend thoroughly and heat through.
Fill each crepe with the ham mixture.
Fold over and place in a buttered shallow baking dish.
Pour the cup of reserved sauce over the crepes and sprinkle on the grated Swiss cheese.
Bake in a 350°F (180°C) oven for about 20 minutes.