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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1/2 cup(s) milk |
1 egg |
1 tablespoon(s) canola oil |
1/4 cup(s) all-purpose flour |
1/2 teaspoon(s) baking powder |
1/4 teaspoon(s) salt |
24 fresh asparagus spears, trimmed |
8 thin slice(s) deli ham |
8 slice(s) swiss cheese |
3 tablespoon(s) butter |
3 tablespoon(s) all-purpose flour |
1 teaspoon(s) chicken bouillon granules |
1 cup(s) water |
1/4 cup(s) shredded cheddar cheese |
1/3 cup(s) half-and-half cream |
1 4-ounce can(s) mushroom stems and pieces, drained |
1 tablespoon(s) minced chives |
Directions:
1. • In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour.
2. • 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.
3. • 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.
4. • 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.
5. • 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.
6. • Bake, uncovered, at 350° for 20-25 minutes or until heated through.
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