Ham And Cheese Crepes

Description

Here's a way to turn ham and swiss into an elegant and delicious entree.

Ingredients

• Cooked Ham
• Fresh Asparagus
• Crepes
• Butter
• Salt
• Fresh Ground Black Pepper
• Shallots
• All-purpose Flour
• Half-and-half
• Milk
• Sauterne White Wine
• Dijon Mustard
• Gruyere Cheese
• Fresh Parsley
• Nutmeg

Instructions

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