: Entrées

The pancake batter

2 eggs
140 g flour
30 cl milk
1 pinch salt

The filling 

6 slices cured ham
100 g baby spinach leaves
120 g Isigny Sainte-Mère Semi-Mature Mimolette in portions
40 g Isigny Sainte-Mère Organic unsalted butter
40 g flour
½ litre milk 
Pepper

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.