Shaved deli ham

WHIP UP THESE DISHES WITH EVERYONE’S FAVOURITE DELI MEAT!

TIP Warm crepes before folding to prevent tearing. Sauce can be made up to one day ahead. Keep, covered, in the fridge.

Ham and Mushroom Crepes Serves 4, Prep 25 mins, Cook 7 mins

2 tblsps olive oil 500g button mushrooms, sliced 25g butter 2 tblsps plain flour 12/ cups milk

3 Salt and pepper, to taste 8 frozen crepes (400g),

thawed, warmed 280g shaved leg ham 1 cup grated four-cheese

melt (120g) Fresh spinach leaves, to serve 1 Line two oven trays with baking paper. 2 Heat oil in a large, non-stick frying pan over a medium to high heat. Add mushrooms. Cook, stirring occasionally, for about 5 to 6 minutes or until golden, then remove. 3 Melt butter in a medium saucepan over a medium heat. Add flour. Whisk for about 2 minutes until bubbling. Remove from heat. Gradually whisk in milk until smooth. 4 Return to heat. Whisk for about 5 minutes, or until boiling and thickened. Remove. 5 Arrange warm crepes over a bench. Spread 2 tsps of sauce down the centre of each one, leaving a 3cm border at end closest to you. Divide ham and mushrooms evenly over sauce. Fold up end over filling. Fold in sides to meet in the centre. 6 Place crepes, seam-side up on prepared trays. Spread remaining sauce down the joins. Sprinkle evenly with cheese. 7 Cook in a very hot oven (220C) for about 7 minutes, or until cheese is lightly browned. 8 Serve crepes with fresh spinach. Season with salt and pepper.