Ingredients Jump to Instructions ↓

  1. 1/2 cup milk

  2. 1 egg

  3. 1 tablespoon canola oil

  4. 1/4 cup all-purpose flour

  5. 1/2 teaspoon baking powder

  6. 1/4 teaspoon salt

  7. 24 fresh asparagus spears, trimmed

  8. 8 thin slices deli ham

  9. 8 slices Swiss cheese MUSHROOM CHEESE SAUCE:

  10. 3 tablespoons butter

  11. 3 tablespoons all-purpose flour

  12. 1 teaspoon chicken bouillon granules

  13. 1 cup water

  14. 1/4 cup shredded cheddar cheese

  15. 1/3 cup half-and-half cream

  16. 1 can (4 ounces) mushroom stems and pieces, drained

  17. 1 tablespoon minced chives

Instructions Jump to Ingredients ↑

  1. In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour. Heat a lightly greased 8-in. 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. In a large skillet, bring 1/2 in. 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. On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11-in. x 7-in. baking dish. 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° for 20-25 minutes or until heated through. Yield: 8 crepes.


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