Ham and Asparagus Crepes With Parmesan Cheese

A plate of crepes
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  • 45 mins
  • Prep: 25 mins,
  • Cook: 20 mins
  • Yield: 6 Servings
Ratings
Plan to make the crepe batter at least an hour ahead of time, or refrigerate the batter for up to 24 hours.

What You'll Need

  • Crepes
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon Cajun seasoning or paprika, for color
  • Filling
  • 1 tablespoon olive oil
  • 1 to 1 1/2 cups diced or thinly sliced ham
  • 18 to 24 spears of asparagus
  • Salt and freshly ground black pepper
  • Sauce
  • 3 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped red bell pepper, optional
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons fresh chopped parsley
  • 1 cup fresh shredded Parmesan cheese, or about 1/2 cup if finely grated
  • More Parmesan cheese for topping

How to Make It

Crepes

In a blender, combine the 2 eggs, 3/4 cup milk, 1/2 cup flour, 2 tablespoons melted butter, 1/2 teaspoon salt, and Cajun seasoning or paprika, if using. Blend until smooth. Refrigerate for at least 1 hour or overnight.

Filling

Cut the ham into small dice or slice thinly.

Heat oven to 500°.

Toss asparagus with olive oil or olive oil with fresh lemon to coat thoroughly. Arrange in a single layer in a shallow baking dish; roast for 10 minutes.

Remove and let the spears cool.

Sauce

In a medium saucepan, saute the onion in 3 tablespoons of butter until tender. Add the garlic and chopped red bell pepper and saute for 1 minute longer. Stir in flour until blended. Gradually add the milk, stirring constantly. Add 1/2 teaspoon salt, the pepper, parsley, and the shredded Parmesan cheese. Continue cooking, stirring, until thickened.

Grease a 13x9-inch baking dish. Heat oven to 350 F.

Place a crepe on a plate. Arrange ham and 3 to 4 spears of asparagus on the center of the crepe. Spoon about 2 tablespoons of sauce over the ham and asparagus; roll up or fold as desired. Arrange in the prepared baking dish; pour remaining sauce over the filled crepes. Sprinkle with more shredded Parmesan cheese. Bake until hot and bubbly.

Serve with tossed salad.