Ham and Asparagus Crepes
photo by lazyme
- Ready In:
- 3⁄4 cup all-purpose flour
- 1 cup skim milk
- 1 beaten egg
- 1⁄8 salt
- 1⁄4 teaspoon dried thyme
- nonstick spray coating
- 1⁄2 cup shredded carrot
- 1⁄2 cup sliced leek
- 1⁄2 cup water
- 3⁄4 cup evaporated skim milk
- 2 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 tablespoons dry sherry
- 1 cup shredded cheddar cheese
- 24 asparagus spears
- 12 slices of baked virginia ham
- 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.
Questions & Replies
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Rita these crepes are wonderful. I love the carrot, cheese & leek sauce! I must confess that I used my regular crepes (I am so used to making my own) but it is vertually the same as yours. I keep a supply of crepes in my freezer with a piece of wax paper betwwen each crepe and then tightly wrapped with plastic. This dish has great presentation with the variance of colors.. The Calorie count is amazing for two of these delicious crepes. I like making them ahead and slip them in the oven just before you want to serve them. Make these for your next Bridge club luncheon! Thanks RitaL