Ham And Cheese Crepes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 wine
• 2 teaspoons dijon mustard
• 6 ounces grated gruyere cheese, divided
• 2 tablespoons chopped fresh parsley
• freshly grated nutmeg

Recipe

• 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.