Ham and Asparagus Crepes

Recipe by Rita1652
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For crepes, combine flour, milk, egg, thyme and salt.
  • Beat until blended.
  • Spray a 6-inch skillet with nonstick spray coating.
  • Preheat skillet; then remove skillet from heat.
  • Pour in 2 tablespoons batter.
  • Lift and tilt skillet to spread batter.
  • Return to heat; brown on one side only.
  • Invert skillet over paper towels; remove crepe.
  • Repeat with remaining batter.
  • For sauce heat carrot, leek, and water to boiling.
  • Reduce heat; cover and simmer 5 minutes.
  • Do not drain.
  • Combine milk, cornstarch, salt, and pepper.
  • Stir into vegetable mixture.
  • Cook and stir until thickened and bubbly.
  • Stir in sherry and 1/2 cup of the cheese until melted.
  • For filling, combine ham and asparagus and 1 cup of the sauce.
  • Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe.
  • Roll up.
  • Arrange crepes, seam side down, in a 3-quart rectangular baking dish.
  • Spoon remaining sauce over crepes.
  • Cover; bake in a 375 degree F.
  • oven 25 minutes or until hot.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, 5 minutes more.
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