Mini-Crepe Tower

Make a crepe batter with 2 cups of flour, 2 cups of milk and 3 eggs. In a saucepan, melt the butter, add 1 tbsp of flour, mix and pour in 0.6 cup of milk little by little until you obtain a béchamel. Season with salt, pepper and add a pinch of nutmeg.

Mix the grated edam and cheddar, place in a spiral in the center of a frying pan, allow to melt for a few moments then pour a ladle of crepe batter and cook it. Repeat the process 3 times and cook 6 more crepes. Place the crepe upside down on a work surface, place a small bowl in the center and cut 6 slits around it.

Using a glass, cut discs of ham, cheese and crepes. Place the pancake in the bowl, place a crepe disc, cover with a little béchamel, add a disc of ham and a disc of cheese. Repeat until you reach the top of the bowl then close with a crepe disc. Turn the bowls over on a baking sheet, leaving the bowls during cooking and bake for 20 minutes at 350°F.

Fold a square of aluminum to make a ring shape. Separate the whites from the yolks of the 3 eggs and whisk the egg whites separately. Place the aluminum ring in a frying pan, pour a drizzle of olive oil and add the whipped egg white, place a yolk on top and cover while cooking. Repeat the process 3 times, serve them on the crepe cups (remove the ring). Serve and enjoy!