Savory crepes with ham and cheese or mushroom filling, frozen and pan-warmed

Sift all the flour into a bowl and make a well; add the salt and mix it into the dry ingredients.

Add the beaten eggs to the well and whisk gently, drawing in the flour little by little to a paste in the middle so no clumps form.

Add the milk a little at a time, whisking, until everything is incorporated; sieve the batter if clumps remain.

Rest the batter one hour.

Stud half an onion with cloves for the bechamel.

Chop the mushrooms, parsley, ham, onions and shallots, fine and even, in a food processor or by knife.

Duxelles: melt the butter in a pan on medium heat, add the onions and shallots and sweat a minute or two on medium to medium-low.

Add the mushrooms, a little lemon juice, salt and pepper; when the mushrooms release their water turn to low and cook until it all evaporates to a dry paste that starts to stick at the bottom.

Stir in a little parsley to taste and turn off the heat.

Roux: melt 40 g butter on low heat, add 40 g flour and cook 1 to 3 minutes, best about 2, without colouring; take off the heat and let the white roux cool completely.

Crepes: oil a very hot crepe pan, pour a thin layer just covering the bottom, cook a few seconds on each side, leaving one side less cooked for the filling.

Warm the milk with the clove-studded onion, one bay leaf and a little salt to a light simmer, then turn off the heat.

Pour the warm milk through a sieve onto the cooled roux and whisk; return to low-medium heat and whisk gently until very thick, one or two minutes.

Turn to very low and enrich into a sauce crème with about 100 ml double cream added little by little, keeping it thick; stir in 30 to 40 g cheese.

Variation: the base sauce takes mushroom, ham, or both; the mushroom version is vegetarian.

Divide the sauce: mix the duxelles into one bowl and plenty of chopped ham into the other; taste.

Spread a little filling on each crepe, cooked-side out, and fold into rectangular parcels (ham and cheese) or roll like a cigar (mushroom).

Cover with film and freeze; 24 hours later they are frozen solid.

Warm the frozen crepes in a pan with a little butter on very low heat, about five minutes each side, until crisp outside and creamy inside.