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.