CREPES WITH HAM AND ASPARAGUS, BÉCHAMEL SAUCE

By MystiQ

Ingredients

• Béchamel sauce:
• 2 x 175 g of shaved ham
• 8 crepes
• 600 ml béchamel sauce
• 300 g grated “St. Emmenthal cheese
• 12 precooked or frozen (to be thawed) asparagus
• 60 ml (1/4 cup) butter
• 60 ml (1/4 cup) all-purpose flour
• 500 ml (2 cups) cold milk
• Grated nutmeg
• Salt and pepper to taste
• Crepes:
• 300 ml (1 1/4 cups) milk
• 2 eggs
• 180 ml (3/4 cup) all-purpose flour or whole wheat flour
• 15 ml (1 tbsp.) melted butter
• 2 pinches of salt
• 1 pinch of sugar

Details

Servings 4
Preparation time 30mins
Cooking time 45mins
Adapted from lafleur.com

Preparation

Step 1

In a bowl, mix all of the ingredients with a whisk until the batter is uniformly smooth.
In a non-stick 18-cm (7-in.) pan, lightly brushed with melted butter, make 8 crepes (one at a time) to a golden brown on each side.
Cover the crepes with aluminum foil to prevent them from drying out.

Béchamel sauce
In a saucepan, melt the butter, add the flour, and cook for one minute.
Blend in the cold milk thoroughly using a whisk. Season with nutmeg, salt and pepper.
Bring to a boil while stirring with a whisk and cook for two minutes.

Stuffing the crepes
Distribute the ham, half the cheese and the asparagus evenly on the crepes, and roll.
Place the crepes on a baking dish, top with half the béchamel sauce and sprinkle on the remainder of the cheese.
Cook at 190°C (375°F) for 15 minutes.
Heat the remainder of the béchamel sauce and serve with the crepes.