This recipe takes you back to childhood with delicious stuffed crepes filled with béchamel sauce and ham. Homemade, they are even better! Step by step, we explain all the stages of making these savory ...

Once the roux is properly cooked, the next step is to whisk in milk. (You may have noticed at this point that this sauce is pretty much just fat, flour, and more fat—that’s why it's so good ...

Once the sauce is at room temperature, cover the bowl with plastic wrap and refrigerate until the sauce is chilled, at least 30 minutes. 5 Assemble and bake the croissants.

Step 4. Continue to cook, whisking constantly, until sauce is thickened (it should leave a trail when you run your whisk through it) and shiny and the foaming has slowed down, 6–8 minutes.