Tag Archives: Ham

Croques soufflés

This is a recipe I got from my mother. It’s a posher version of the simple croque-monsieur. The great thing about this is that you can use the leftover soufflé mixture to make soufflés (but you have to make these at once as the beaten egg whites won’t stay fluffy for long).

Makes 8 croques


Cheese soufflé mixture

100g cheese (Cheddar, Emmenthal, Comté…) cut in chunks
30g butter
30g flour
300g milk (or half cow’s milk and half soja milk for a lighter version)
Salt and pepper to taste
2 egg yolks
2 egg whites

Croques monsieur

8 slices of bread (white or brown)
8 slices of ham


  1. Preheat the oven at 200C
  2. Put all the ingredients except the milk and the eggs into the TM bowl and mix 10 seconds, speed 5 to chop the cheese.
  3. Add the milk and cook for 7 minutes, 90C, speed 4.
  4. Add the 2 egg yolks to the cheese sauce and stir 20 sec, speed 3.
  5. Pour out the sauce into a bowl and leave it to cool slightly.
  6. Clean the TM bowl thoroughly with soapy water (you can self-clean the bowl first by covering the blades with hot water, add a drop of washing liquid and mix 20 sec, speed 10 and clean out the residues of sauce by taking out the blades from the unit and clean them with a small brush).
  7. Put the 2 egg whites in the bowl and add a pinch of salt.
  8. Add the butterfly whisk and whisk for 3 minutes, speed 3, measuring cup off.
  9. Gently fold the whites to the cheese sauce mixture until combined but careful to not overmix.
  10. Put the the slices of bread on a baking tray (line it with baking parchment as the soufflé mixture tends to spread)
  11. Butter each slice and add a slice of ham on each (or several slices if the ham is thinly cut).
  12. Spoon in the soufflé mixture but make sure to leave the edges of the bread free as the soufflé will expand.
  13. Bake in the oven for 20 to 25 minutes and serve at once.
  14. Use the leftover soufflé mixture if any to make those gorgeous smoked salmon soufflés.

Crêpes au jambon/fromage (ham and cheese filled pancakes)

This is a very much loved classic in our family. It’s very tasty and is made in minutes with the Thermomix. The pancake batter only takes 20 secondes (and there is no lumps to worry about) and the bechamel sauce takes 7 minutes! The beauty with this recipe is that any remaining pancake batter can be used to make sweet pancakes by just adding 1 tbsp of sugar and 1 tsp vanilla extract (and 1 tbsp of rum if you like), so you also have a dessert as well!


3 slices of ham, cut in 1 cm squares

Pancake batter:
250g flour
2 eggs
500g milk (or 250g cow’s milk and 250g of soya milk for lighter batter)
1 tbsp neutral oil (like sunflower)
1/4 tsp salt

Cheese bechamel:
50g butter
50g flour
50g cheddar cheese cut into 3cm chunks
500g milk (or 250g cow’s milk and 250g of soya milk for a lighter version)
A pinch of grated nutmeg


  1. A couple of hours before, make the pancake batter by adding all the ingredients to the Thermomix bowl and mix 20 sec, speed 6. Pour out in a bowl, cover and refrigerate.
  2. Make the bechamel sauce: add the flour, butter and cheese in the Thermomix bowl and mix 8 sec, speed 5
  3. Add the milk and cook for 7 min, 90C, speed 4
  4. Add the nutmeg and ham and stir 10 sec, reverse blade direction, speed spoon
  5. Pour a laddle of batter in a hot pan with a knob of butter and cook 1 minute on the first side and 20 seconds on the other side. Tilt the pancake out on a plate and fill it with the ham and cheese bechamel.
  6. Fold the pancake and serve immediately.
  7. Note that you can vary the filling by adding cooked sliced mushrooms, pieces of cooked chicken, cooked bacon or some cooked vegetables to the bechamel sauce.