Asparagus Ham Crepes | Reader's Digest

Asparagus Ham Crepes

A rich mushroom and cheese sauce makes this dish a standout.

from Light & Tasty | April/May 2006
Asparagus Ham Crepes Asparagus Ham Crepes

Quick look

  • prep 25 min    cook 20 min
  • serves 8

Ingredients

  • 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
  • 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

    How to make it  45 minutes


  • 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.