Ham Stuffed Crepes
|Unbleached flour||5 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
|Ground ham||2 Cup (32 tbs)|
Melt margarine in a heavy-bottomed saucepan.
Stir in flour and allow to cook, stirring regularly, for a few minutes until flour is golden.
Pour in milk all at once.
Stir with a wire whisk until sauce thickens.
Add salt and a good deal of pepper, to taste.
Mix one cup of the cream sauce with ham.
Divide ham mixture among the crepes and place crepes in a well-buttered casserole dish.
Pour remaining sauce over the crepes, cover with aluminum foil, and refrigerate until approximately 40 minutes before serving.
Preheat oven to 350°.
Bake crepes approximately 40 minutes or until very hot.
Leave foil off the last 5 to 10 minutes to brown surface as desired.