Ham, leek, cheese and béchamel stuffed crêpes
In Northern Québec, where workdays are long and demanding, meals play a vital role in supporting workers’ energy and morale. At Gestion ADC (1996) Inc., the cuisine is designed to be both generous, comforting, and adapted to field realities. In this spirit, Chef Jean-Pierre Rochefort shares a simple and flavourful savory crêpe recipe, along with his tips for achieving a smooth, creamy béchamel sauce.
Preparation time
25
Cooking time
25
Serving
6
Among culinary fundamentals, béchamel sauce holds a special place according to Chef Jean-Pierre. Simple in appearance, it can transform an everyday dish into a truly comforting meal. “The key to a good béchamel is equal parts butter and flour. Together, these two ingredients form a roux, which is used to thicken the sauce. You simply let it cook gently for a few minutes before adding the milk all at once to avoid lumps,” the chef explains. He also notes that a roux can be prepared in advance: it keeps well in the refrigerator and freezes very well, making it a practical time-saving kitchen staple.
This base opens the door to countless recipes, from gratins and lasagnas to croque-monsieur and macaroni and cheese.
Learn more about Gestion ADC's food service
Watch the chef’s video below. ↓
Photos credit: Alison Slattery - twofoodphotographers
