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Asparagus Ham Crepes

Sue Erickson of Loveland, Colorado recommends these tender crepes with flavorful filling for a Sunday brunch. They’re so pretty, too!

8 ServingsPrep: 25 min. + chilling Bake: 20 min.

Ingredients

1/2 cup milk
1 egg
1 tablespoon canola oil
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
24 fresh asparagus spears, trimmed
8 thin slices deli ham
8 slices Swiss cheese
MUSHROOM CHEESE SAUCE:
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 cup water
1/4 cup shredded cheddar cheese
1/3 cup half-and-half cream
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon minced chives

Directions

In a blender, combine the first six ingredients; cover and process
until smooth. Refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons
batter into center of skillet. Lift and tilt pan to evenly coat
bottom. Cook until top appears dry; turn and cook 15-20 seconds

2 of 2

Asparagus Ham Crepes (continued)

Directions (continued)

longer. Remove to a wire rack. Repeat with remaining batter,
greasing skillet as needed. When cool, stack crepes with waxed paper
or paper towels in between.
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus;
cover and cook for 3 minutes. Drain and immediately place asparagus
in ice water; drain and pat dry.
On each crepe, layer a ham slice, Swiss cheese slice and three
asparagus spears. Roll up and place in a greased 11-in. x 7-in.
baking dish.
In a saucepan, melt butter. Stir in flour and bouillon. Gradually
stir in water. Bring to a boil over medium heat; cook and stir for 2
minutes or until thickened. Reduce heat; stir in cheddar cheese
until melted. Stir in the cream, mushrooms and chives. Pour over
crepes.
Bake, uncovered, at 350° for 20-25 minutes or until heated
through. Yield: 8 crepes.

Nutrition Facts: 1 serving (1 each) equals 343 calories, 23 g fat (12 g saturated fat), 113 mg cholesterol, 1,366 mg sodium, 10 g carbohydrate, 1 g fiber, 24 g protein.