Cheese crepes, to snack at any time

Preparation

1. For the crepes we melt 50 of the 75 grams of butter in the microwave. Put all the ingredients in a blender and beat until you get a fine dough without lumps. Leave the dough reserved for an hour in the refrigerator.

2. After this time, we remove the dough from the refrigerator and put a little butter on high heat in a non-stick pan. We wait for it to melt and spread it with the help of a brush throughout the pan.

3. We put a ladle of the dough in the pan and move it to make all the dough cover the surface. We wait for the edges to brown and see that small bubbles are forming inside the crepe. With the help of a palette we turn the crepe over and let it cook on the other side. Once done on that side, we remove it from the heat.

4. We fill each crepe with the three selected cheeses and roll them up. Once ready, we place them in a baking dish.

5. Aromatize the milk by heating it for about 10 minutes in the microwave with the onion, bay leaf and pepper. In a frying pan we put the oil and heat it. When it is hot, we add the flour to toast it, and stir well with a few rods. Add the strained milk without the onion, and the bay leaf, and add the grated Parmesan and salt.

6. Without stopping stirring, we work the bechamel until it is well combined and without lumps.

7. Once we have it, we put it on top of the crepes together with a little grated Parmesan cheese, and we gratin for about 10 minutes, until we see that the béchamel has turned golden brown.

8. Ready to eat!