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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!
  • Total Time
    Prep: 25 min. + chilling Bake: 20 min.
  • Makes
    8 crepes

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 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 11x7-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.
Nutrition Facts
1 each: 343 calories, 23g fat (12g saturated fat), 113mg cholesterol, 1366mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 24g protein.

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Reviews

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Average Rating:
  • kafaughn
    Jan 6, 2016

    Wonderful! Used left-over ham, chopped up, and chopped the asparagus as well.

  • katlaydee3
    Feb 22, 2015

    These were delicious for a Sunday brunch. I doubled the recipe for the batter and I'm glad I did because it always takes me a while to get the crepes right and the first several end up in the garbage disposal. The only other change was to leave out the mushrooms because I don't like them. Definitely a keeper!

  • hsferre
    Apr 2, 2012

    I made this yesterday for family and it was a big hit. Even my 12 year old said it was better than he thought it was going to be (he loves crepes w/ strawberries & whipped cream)!! Thanks to the previous review, I used a slightly differenct crepe recipe which tripled the number crepes and I'm glad I did!! Other than that, a great mix of flavors and textures. Really delicious! Thank you, TOH.

  • KathrynOH
    Feb 12, 2011

    What better way to start the Valentine weekend with my sweety.... Asparagus Ham Crepes! (I also just added a side cup of Yogurt with Granola and Fruit.)The crepes were absolutely delicious! Definitely a keeper recipe... and would be impressive for over night guest! However... I only got about 4 crepes out of the batter, so you may want to double the recipe for those. Next time I may make them the night before also, then when ready put them in the oven and make the sauce. There was PLENTY of sauce with this recipe.