This is a perfect brunch or light supper version of Ham and Asparagus Crêpes. Use leftover ham if you wish. Crêpes are easy to make, almost soothing to make, and you can try your flipping skills. Be sure to plan a little time prior to making the crêpes. I always like to refrigerate my batter for at least one hour, but you can do it overnight. Be sure not to overbeat the batter ,or you will get tough crêpes.
Enjoy them plain or with the rich Swiss Cheese Sauce.
Use the Basic Crepe Recipe for this dish.
- 12 6-8 inch crêpes
- 3 Tbsp. Dijon mustard
- 12 slices good deli ham or leftover ham, sliced thin
- 24 very thin fresh asparagus spears (or one thicker spear)
- 1 Tbsp. butter
- 1 Tbsp. flour
- 1½ cups milk (whole or 2%)
- Salt and pepper
- 1 ½ - 2 cups shredded Swiss or Gruyère cheese
- Preheat oven to 350°.
- Lightly butter a 9” by 13” baking dish.
- Assemble crêpes.
- Brush each crêpe with a very light coating of Dijon mustard.
- Cover with a ham slice.
- Place asparagus spears with the tops just showing when the crêpes are rolled up.
- Roll up the crêpes and place them seam side up in the prepared pan.
- Place them close to each other to hold them in place.
- Bake for 15 minutes or until asparagus is just cooked through.
- While crêpes are baking, prepare cheese sauce.
- In a small saucepan, melt butter and sprinkle with flour.
- Stir until it turns into a paste and allow it to cook for 3-4 minutes, constantly stirring.
- Add milk and begin to whisk until the milk comes to a simmer and the sauce begins to thicken.
- Allow it to simmer until the sauce has thickened, stirring regularly.
- Remove from heat.
- Add Swiss cheese and stir until melted and incorporated.
- Add salt and pepper to taste.
- Spoon sauce over each serving of crêpes or serve on the side.