Ingredients
Crepes
125 g  Flour, plain
50 g  Butter
1 ea  Eggs
1 cup  Milk
Hacomat, a pinch
Ground Black Pepper Table
Butter, a knob

Crepe Filling
150 g  Two cheeses of your choice
50 g  Ham, cooked, cut into thin strips
1-2  Mozzarella cheeses
1-2 cup Bechamel Sauce, see below
2 tbsp  Bread crumbs

Bechamel Sauce
32 oz  Bechamel (White) Sauce
2 qt  Milk, lukewarm or cold
7 qt  Milk, boiling

Preparation
Crepes
Beat eggs in bowl, add flour, Hacomat and Pepper. Pour cold milk to disperse any lumps that may form and mix to obtain a semi-liquid batter. Melt butter in pan, pour a tablespoon of batter into the pan and tilt the pan quickly to spread batter all over the base of the pan. Brown crepe on one size, moving continuously. Cover pan with a plate and turn crepe out on to plate and then back onto pan to cook the other side. The crepe should stay very soft. Continue until batter is used up.

Crepe Filling
Preheat oven to 180-200°F. Cut cheeses into small dice. Add ham into and bind with Bechamel and breadcrumbs.

Bechamel Sauce
Blend contents with 2 quarts cold or lukewarm milk. Stir this mixture into 7 quarts boiling milk. Bring to boil again, stirring constantly. Reduce heat and simmer for 3 minutes, stirring occasionally.

Specialty Ingredients
#1-084 Ground Black Pepper Table
#609 HACO-Swiss BECHAMEL SAUCE
#513 HACO-Swiss HACOMAT SEASONING