Pancake rolls with Mimolette cheese bechamel

Preparation

1. The pancake batter : 

   Place the flour and the pinch of salt in a mixing bowl.
   Add the eggs, then pour in the milk little by little while whisking.
   Heat a pancake pan, pour in some oil, then remove the excess with a paper towel.
   Pour a ladleful of batter and let it cook until the edge of the batter turns golden.
   Turn the pancake over and let it cook for a few seconds.
   Place on a plate and repeat with the remaining batter. You need to make 6 large pancakes.

   The bechamel: 

   Grate 120 g Isigny Sainte-Mère Semi-Mature Mimolette in portions and set aside.
   Melt the Isigny Sainte-Mère Organic unsalted butter in a saucepan over low heat.
   Add the flour and whisk for 5 minutes.
   Pour in the milk little by little while whisking.
   Add pepper and the grated Mimolette cheese. Mix.
   Cook, stirring constantly, until the bechamel is smooth.
   Heat a dab of butter in a frying pan and then fry the baby spinach leaves on a medium heat for 10 minutes.
   Cut four 4 cm wide strips from each pancake and each slice of ham.
   Place a strip of ham over a strip of pancake and cover with the bechamel sauce. Add a few baby spinach leaves.
   Roll the strips on themselves and place them vertically in a baking dish.
   Preheat your oven to 160°C and bake for 20 minutes.