Instructions: First, prepare a basic white sauce:
Melt the butter in a saucepan and add the flour, stirring with a wooden spoon. Add the milk gradually, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg. Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesnt burn.

Dice ham. Slice spring onions.

Mix in ham, cheese and spring onions.

Remove sauce from heat and whisk in combined egg yolk and cream. Sauce should be thick and creamy. Do not reboil after adding egg yolk.

Spoon 1/2 cup filling into the center of each crepe, roll up to enclose. Place in a shallow buttered oven-proof dish.

Top crepes with Provencale sauce and cheese and bake in a moderate oven 180C/360F for about 10 minutes until cheese is melted and filling is hot.

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