HAM AND CHEESE CREPES

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Make and share this Ham and Cheese Crepes recipe from Food.com.

Provided by Patty Mae

Categories     Ham

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 cups diced cooked ham
1 lb fresh asparagus or 1 (10 ounce) package frozen asparagus cuts
12 (6 inch) crepes
3 tablespoons butter
1/2 teaspoon salt
fresh ground black pepper, to taste
2 tablespoons finely minced shallots
3 tablespoons all-purpose flour
1 cup half-and-half
1/2 cup milk
2 tablespoons sauterne white wine
2 teaspoons Dijon mustard
6 ounces grated gruyere cheese, divided
2 tablespoons chopped fresh parsley
freshly grated nutmeg

Steps:

  • Cut tough ends off asparagus spears. Steam until just tender.
  • Immediately plunge spears into iced water and let sit for about 5 minutes.
  • Drain and cut into 1-inch pieces; set aside.
  • Melt butter in a saucepan over medium heat. Add the shallots, salt, and freshly ground black pepper; cook for a couple of minutes.
  • Add the flour and continue cooking, stirring constantly, until flour turns golden brown.
  • Add half-and-half and milk and whisk until smooth.
  • Continue cooking, stirring frequently, until sauce thickens.
  • Reserve 1/4 cup of the grated cheese in a separate dish and set aside.
  • Add the remaining cheese to the sauce and stir until cheese is melted.
  • Stir in wine, Dijon mustard, and a dash of freshly grated nutmeg.
  • Remove 1 cup of sauce and keep warm until ready to serve.
  • Stir ham and asparagus into remaining sauce and mix thoroughly. Simmer until heated through.
  • Place one crepe on a flat surface. Spoon about 1/3 cup of the ham mixture across the middle of the crepe.
  • Roll up crepe and place on a platter seam side down.
  • Repeat with remaining crepes.
  • Pour the reserved sauce over the filled crepes.
  • Sprinkle the finished crepes with reserved cheese and the parsley.
  • Serve immediately.

Nutrition Facts : Calories 589.8, Fat 42.7, SaturatedFat 23, Cholesterol 159.9, Sodium 622.9, Carbohydrate 14.2, Fiber 2.7, Sugar 2.5, Protein 37.1

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