Ham and Asparagus Crêpes
These Ham and Asparagus Crêpes are a European favorite. Make sure to have a trusted 10-inch non-stick pan at the ready.
- CRÊPE BATTER:
- 2 large eggs
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil or melted butter
- 1/4 teaspoon salt
- 6 slices boiled lean ham
- 1/2 pound asparagus spears
Adapted from rainbowdelicious.com
Combine eggs, milk, flour, oil or butter and salt. Blend or mix until well combined. Cover batter and refrigerate for at least 1 hour.
When ready to start cooking crêpes, heat a10-inch skillet to piping hot over medium heat. Spray the pan with cooking spray. Whisk batter to recombine, then cook 1/4 batter at a time, quickly swirling the batter in the pan to coat evenly.
Cook the crêpe until edges begin to brown, then loosen around the edges with a rubber spatula. Give the crêpe a flip and cook for about thirty seconds, or until cooked through. Remove crêpe to a wire rack.
Repeat with remaining crêpes, making sure pan returns to piping hot and gets sprayed between each crêpe.
Peel the lower third of each asparagus spear and simmer, uncovered, in plenty of salted water, for 15 minutes or until tender. (Note: can also steam for about 6 minutes in a vegetable steamer).
Spread out the crêpes and cover each with a slice of ham. Over the ham, place 2-3 asparagus spears and roll up the crêpe. Place the crepes in an oiled, ovenproof dish. Bake in a preheated 400°F oven for 15 minutes.
To serve, cover with Mornay or Hollandaise Sauce.