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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Here's a way to turn ham and Swiss into an elegant and delicious entree. Ingredients:
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 |
Directions:
1. Cut tough ends off asparagus spears. Steam until just tender.
2. Immediately plunge spears into iced water and let sit for about 5 minutes.
3. Drain and cut into 1-inch pieces; set aside.
4. Melt butter in a saucepan over medium heat. Add the shallots, salt, and freshly ground black pepper; cook for a couple of minutes.
5. Add the flour and continue cooking, stirring constantly, until flour turns golden brown.
6. Add half-and-half and milk and whisk until smooth.
7. Continue cooking, stirring frequently, until sauce thickens.
8. Reserve 1/4 cup of the grated cheese in a separate dish and set aside.
9. Add the remaining cheese to the sauce and stir until cheese is melted.
10. Stir in wine, Dijon mustard, and a dash of freshly grated nutmeg.
11. Remove 1 cup of sauce and keep warm until ready to serve.
12. Stir ham and asparagus into remaining sauce and mix thoroughly. Simmer until heated through.
13. Place one crepe on a flat surface. Spoon about 1/3 cup of the ham mixture across the middle of the crepe.
14. Roll up crepe and place on a platter seam side down.
15. Repeat with remaining crepes.
16. Pour the reserved sauce over the filled crepes.
17. Sprinkle the finished crepes with reserved cheese and the parsley.
18. Serve immediately.
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