Ingredients

• 6 ready crepes
• 300 g mixed frozen mushrooms
• 200 g emmental
• 150 g cooked ham
• béchamel sauce ready
• butter
• tomato puree
• a leek
• salt

To prepare the pancakes with mushroom crepes, heat 20 g of butter in a pan and sauté the mushrooms. Add salt and cook for about 5 ′. Spread the crepes and spread each of them with a spoonful of béchamel. Cut the emmental and the ham into tiny dice. Divide among the crepes, mushrooms, ham, cheese. Tie them in a bundle with a thread made from the green of leek. Arrange the bundles in a buttered baking dish, then sprinkle them with a few tablespoons of tomato sauce and bake them at 190 ° for 10 ', then serve.

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