Description
Ham and asparagus mixed with cheddar sauce make the filling for these crepes that are topped with more sauce before baking. Hey! You don't want to make crepes use tortillas! Serves-6 2 crepes per person.
Ingredients
- All-purpose Flour
- Skim Milk
- Egg
- Salt
- Dried Thyme
- Nonstick Spray Coating
- Carrot
- Leek
- Water
- Evaporated Skim Milk
- Cornstarch
- Pepper
- Dry Sherry
- Cheddar Cheese
- Asparagus Spears
- Ham
Instructions
- 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