Crêpaze : herbed crêpe with gruyère cheese, smoked Kassler ham + garlic cream

image @3.bp.blogspot.com

Ingredients:
400g firm gruyère cheese (Ricotta also works)
Finely grated rind of 2 lemons, juice of 1
1/4 cup (loosely packed) each, soft herbs such as dill, flat-leaf parsley and tarragon, finely chopped

450g smoked Kassler ham, sliced

1 fennel bulb, thinly shaved on a mandolin, plus fonds, reserved, to serve

To serve: nasturtium petals (optional; see note) and lemon wedges

Garlic cream sauce

1/2 cups water, divided in half

2 tablespoons chopped garlic

1 teaspoon garlic powder

2 cups heavy cream

1 tablespoon chopped fresh parsley

salt and pepper to taste

2 tablespoons cornstarch

Herb crêpes, 

125g plain flour, sieved

1 cup (250ml) milk

30g butter

2 eggs, lightly beaten

1/4 cup (loosely packed) each, soft herbs such as dill, flat-leaf parsley and tarragon, finely chopped

Method:

1. For herb crêpes, place flour in a bowl. Heat milk, butter and a pinch of salt in a saucepan over low heat until butter melts (2-3 minutes), remove from heat, whisk in eggs. Gradually add milk mixture to flour, whisking until smooth, add herbs, refrigerate to rest (1 hour)
2. Meanwhile, process gruyère cheese, rind and juice in a food processor until smooth, add herbs, pulse to combine, season to taste, set aside
3. Garlic cream sauce, Pour 1/4 cup water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. 
4. Stir in the heavy cream, parsley, salt, and pepper. 
5. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes. Pour into small ramekin sauce dishes and set aside.
6. Heat a 22cm-diameter crêpe pan over medium heat, brush with a little butter, add about 40ml batter, swirl to cover pan, cook until just set (1-2 minutes), turn and cook until golden (1-2 minutes). Transfer to a plate, keep warm. Repeat with remaining batter. Makes 12.
7. Spread crêpes with cheese mixture, scatter with smoked Kassler ham, fold into quarters and serve with shaved fennel, fennel fronds and lemon wedges, scattered with nasturtium petals.

Sources:

Crepes adapted from Gourmet traveller, http://www.gourmettraveller.com.au/recipes/recipe-search/drink-suggestion/2010/11/herb-crêpes-stuffed-with-ricotta-and-smoked-trout/

Garlic cream, allrecipes.com, http://allrecipes.com/recipe/creamy-garlic-sauce/