Ham and Asparagus Crepes
Source of Recipe
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List of Ingredients
Ham and Asparagus Crepes
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 carrots
1/2 cup sliced leeks
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 375F oven 25 minutes or until hot. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more.
Recipe
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