Ham and Cheese Crepes

Recipe by Patty Mae
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut tough ends off asparagus spears. Steam until just tender.
  • Immediately plunge spears into iced water and let sit for about 5 minutes.
  • Drain and cut into 1-inch pieces; set aside.
  • Melt butter in a saucepan over medium heat. Add the shallots, salt, and freshly ground black pepper; cook for a couple of minutes.
  • Add the flour and continue cooking, stirring constantly, until flour turns golden brown.
  • Add half-and-half and milk and whisk until smooth.
  • Continue cooking, stirring frequently, until sauce thickens.
  • Reserve 1/4 cup of the grated cheese in a separate dish and set aside.
  • Add the remaining cheese to the sauce and stir until cheese is melted.
  • Stir in wine, Dijon mustard, and a dash of freshly grated nutmeg.
  • Remove 1 cup of sauce and keep warm until ready to serve.
  • Stir ham and asparagus into remaining sauce and mix thoroughly. Simmer until heated through.
  • Place one crepe on a flat surface. Spoon about 1/3 cup of the ham mixture across the middle of the crepe.
  • Roll up crepe and place on a platter seam side down.
  • Repeat with remaining crepes.
  • Pour the reserved sauce over the filled crepes.
  • Sprinkle the finished crepes with reserved cheese and the parsley.
  • Serve immediately.
Advertisement