Stuffed Crepes

Ingredients
110g Flour - 55g Plain flour/ 55g Wholemeal flour
2 Eggs
200ml milk
75ml Water
Little butter & oil for the pan

Filling - cheese sauce
50g butter
50g plain flour
565ml milk
150g cheddar grated
Ham, grated cheese, sliced tomato, mushrooms

Method
1. Measure flour & sieve into large bowl. make a well in centre of the flour.
2. Add eggs & half the milk.
3 Start to mix the eggs gradually into the flour.
4. Add remaining milk mixing the flour from around the edges of the bowl. Use a whisk to remove any lumps.

Cook
5. Heat a non stick frying pan add a little oil or butter. When hot pour in approx 2 tbs batter. As soon as the batter hits the pan tip from side to side to get the base evenly coated.
6. Cook for about 1 minute till golden at edges. Flip over with palate knife. Keep on a warm plate.
7 Make cheese sauce - melt butter, add flour cook for 1 minute.
Stir continuously with a wooden spoon into a glossy & smooth paste.
8. Take off the heat, add little milk, stir well, add more milk & stir again till smooth.
9. Return pan to heat and cook for 5-6 minutes. Whisk all the time. Once bubbling remove from heat. Add 3/4 of cheese to the sauce & season with salt & pepper.
10. Open up pancakes add 1-2tbs cheese sauce, add fillings & fold pancakes in quarters.
11. Brush with melted butter & sprinkle with cheese.
12. Bake in a pre heated oven 190oC/375oF/gas 5 for 15 minutes or until heated through.
13. Eat immedietly!