Best Ham And Asparagus Crepes Recipes

HAM AND ASPARAGUS CREPES

Steps:

• For crepes, combine flour, milk, egg, thyme and salt.
• Beat until blended.
• Spray a 6-inch skillet with nonstick spray coating.
• Preheat skillet; then remove skillet from heat.
• Pour in 2 tablespoons batter.
• Lift and tilt skillet to spread batter.
• Return to heat; brown on one side only.
• Invert skillet over paper towels; remove crepe.
• Repeat with remaining batter.
• For sauce heat carrot, leek, and water to boiling.
• Reduce heat; cover and simmer 5 minutes.
• Do not drain.
• Combine milk, cornstarch, salt, and pepper.
• Stir into vegetable mixture.
• Cook and stir until thickened and bubbly.
• Stir in sherry and 1/2 cup of the cheese until melted.
• For filling, combine ham and asparagus and 1 cup of the sauce.
• Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe.
• Roll up.
• Arrange crepes, seam side down, in a 3-quart rectangular baking dish.
• Spoon remaining sauce over crepes.
• Cover; bake in a 375 degree F.
• oven 25 minutes or until hot.
• Sprinkle with remaining cheese.
• Bake, uncovered, 5 minutes more.

BASIC CREPES WITH HAM, SWISS AND ASPARAGUS VARIATION

Steps:

• In a blender or large bowl using an electric mixer, combine the eggs, milk, flour, oil (or butter) and salt. Blend or mix on high until the ingredients are well combined. Cover the batter and chill in the refrigerator at least 1 hour or up to 24 hours. This helps the gluten to relax, making the crepes even more tender.
• When ready to start cooking the crepes, heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. Spray the bottom and sides of the skillet with nonstick cooking spray. The skillet should sizzle like crazy. You want it piping hot before you pour in the crepe batter. Quickly whisk the crepe batter to recombine, then measure out 1/4 cup of the batter. Tilt the skillet off the heat and pour the batter to one side of the skillet, immediately twirling the skillet to coat the bottom with the batter.
• Set the skillet back on the heat and cook the crepe until the edges begin to brown, about 1 minute. Loosen the crepe around the edge with a heat-proof spatula and gently (but quickly!) pick up the edges of the hot crepe with your fingers and give it a fast flip. Cook the other side for 30 seconds or so until lightly golden brown and cooked through. Transfer the crepe to a wire rack. The key is to keep the skillet sizzling hot without burning the crepes - I moderated the heat of my stovetop between medium and slightly above that to keep the crepes cooking quickly without burning. You should hear an audible sizzle when you pour the crepe batter into the skillet but if you hear a sizzle with accompanying smoke - the skillet is probably too hot.
• Repeat with remaining batter (spraying the skillet with cooking spray every 2-3 crepes), stacking the crepes as they finish cooking. The crepes can be placed on a baking sheet and lightly covered with foil and placed in a 200 degree oven to stay warm for 20-30 minutes while you finish cooking the remaining crepes. Serve the crepes with your favorite toppings. Some of ours include nutella and strawberries, butter and cinnamon and sugar, maple or other fruit syrup.
• To store leftover crepes (or to make in advance): once the crepes have cooled, stack them between pieces of parchment or wax paper. Wrap the stack of crepes in plastic and store them in a resealable plastic bag in the refrigerator for several days or for up to 2 months in the freezer. Completely thaw frozen crepes before carefully pulling them apart.

HAM, SWISS AND ASPARAGUS CREPES

Steps:

• Prepare crepes and set aside. To make sauce, melt butter, stir in flour and mustard and cook for 1 minute. Add broth; simmer and stir until thickened. Add half-and-half and continue to stir until thick. Add salt and pepper.
• While making sauce, cook the asparagus and saute the ham to remove any excess water. Combine cooked meat with half of the sauce. Place 1 asparagus spear with about ¼ cup of the meat sauce on the lower ⅓ of each crepe and roll up.
• With seam down, place assembled crepes in prepared dish. Cover crepes with remaining sauce and sprinkle with cheese. Bake in 350 degree oven for 20 to 25 minutes. Sprinkle parsley on top and serve.
• This recipe yields ?? servings.

HAM, SWISS, AND ASPARAGUS CREPES

Steps:

• 1. Prepare crepes and set aside. To Make Sauce: 1. Melt butter, stir in flour and mustard, and cook for 1 minute. Add broth simmer and stir until thickened. Add half and half and continue to stir until thick. Add salt and pepper. 2. While making sauce, cook the asparagus and saute ham to remove any excess water. 3. Combine coked ham with half of the sauce. 4. Place 1 asparagus spear with about 1/4 cup of the meat sauce on the lower 1/3 of each crepe and roll up. With seam down, place assembled crepes in prepared dish. 5. Cover crepes with remaining sauce and sprinkle with cheese. 6. Bake in 350-degree oven for 20 to 25 minutes. Sprinkle parsley on top and serve.

BUCKWHEAT CREPES WITH ASPARAGUS, HAM AND GRUYèRE

Steps:

• Make the batter: Whisk together flours, eggs, buttermilk and salt until well combined. Put the batter in the fridge for at least 2 hours or, preferably, overnight. If necessary, thin batter with a little more buttermilk or water, to the consistency of heavy cream.
• Heat a crepe pan or well-seasoned cast iron skillet, about 8 inches in diameter, over medium-high heat. Use a piece of paper towel to rub a little butter in the pan, then quickly ladle in about 1/4 cup of batter. Swirl the pan to spread the batter all the way to the perimeter. Let crepe brown on one side for a minute or so, until crisp. Flip it over with a spatula (or carefully with your fingers) and cook one minute more. Don't worry about browning the second side. Adjust heat if crepe browns too quickly; the pan needn't be scorching hot. Remove from heat if crepe is cooking too quickly.
• Remove the crepe from the pan and set it aside while you continue to make 5 more. Stack crepes on top of each other as they are finished. (Crepes may be made in advance.)
• Bring a medium pot of generously salted water to a boil. Cook the asparagus for 2 minutes, or just until it is firm-tender, then drain and spread on a clean kitchen towel to cool.
• Heat oven to 400 degrees. Fill the crepes by laying each one top-side down, place a slice of ham on top, sprinkle generously with cheese, and lay 3 asparagus spears on top, off to one side. Fold over to make a half-moon.
• Put the filled crepes in one layer on a baking sheet. Drizzle with a little melted butter, then bake until they are crisp and the cheese is melted, about 5 to 7 minutes. Serve immediately.