- Prep Time: 30 minutes
Crêpes with Asparagus and Ham
Tidbits...Serve as a first course or as a light lunch. The Crêpes can be made ahead of time and baked just long enough to melt the fontina.
Ingredients
- Filling
- Asparagus - 1 lb. fresh, slender
- Ham - 1/2 cup slivered
- Fontina cheese - 1/2 cup cubed
- Grated parmesan - 1/2 cup
- Sundried tomatoes - 2 Tbl. sliced
- Butter - 1 T
- Olive oil - 1 T
- Crêpes
- Eggs - 2
- Milk - 1 cup
- Flour - 3/4 cup
- Melted butter - 2 T
- Salt - 1/2 tsp.
- Salt and white pepper - to taste
Instructions
- Steam asparagus in lightly salted water until crisp tender (do not over cook).
- Cut off woody ends and cut in short pieces
- In a large saute pan heat olive oil on high toss asparagus and ham. Remove from heat then add half of the grated parmesan, cubed fontina, sundried tomatoe, salt and pepper to taste.
- Put one large tablespoon of asparagus mixture in the center of prepared crepe. Fold in half, then fold in half again placing them close together with cut side down in buttered baking dish.
- Dot each tip with butter and sprinkle parmesan generously over top.
- Put in 400° oven for 15 minutes until crisp and lightly browned on top.
Crêpe preparation
- Put flour and salt in small pitcher.
- Drizzle milk and stir until it is all added.
- Add beaten eggs.
- Brush butter or spritz with cooking spray in small crepe pan on high.
- Pour a puddle (about 1/3 cup) in center and tip pan until it extends over bottom and slightly up sides.
- Cook until lightly browned, then turn and cook briefly on other side.
- Layer on plate. Let cool then they can be wrapped in saran and refrigerated . These can be made a day ahead of time.
