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Sue E. of Loveland, Colorado, recommends these tender crepes with flavorful filling for a Sunday brunch. They’re so pretty, too!
Preparation time: 25 minutes
Cooking time: 20 minutes
You Will Need
1/2 cup milk
1 egg
1 tablespoon vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
24 fresh asparagus spears, trimmed
8 thin slices deli ham
8 slices Swiss cheese
Mushroom Cheese Sauce
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 cup water
1/4 cup shredded cheddar cheese
1/3 cup half-and-half cream
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon minced chives
What to Do
1. In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour.
2. Heat a lightly greased 8-inch nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. In a large skillet, bring 1/2 inch of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry.
4. On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11 x 7 x 2-inch baking dish.
5. In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes. Bake, uncovered, at 350°F for 20-25 minutes or until heated through.
Serves 8
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