Asparagus Ham Crepes Recipes

BUCKWHEAT CREPES WITH ASPARAGUS, HAM AND GRUYèRE

Steps:

• Make the batter: Whisk together flours, eggs, buttermilk and salt until well combined. Put the batter in the fridge for at least 2 hours or, preferably, overnight. If necessary, thin batter with a little more buttermilk or water, to the consistency of heavy cream.
• Heat a crepe pan or well-seasoned cast iron skillet, about 8 inches in diameter, over medium-high heat. Use a piece of paper towel to rub a little butter in the pan, then quickly ladle in about 1/4 cup of batter. Swirl the pan to spread the batter all the way to the perimeter. Let crepe brown on one side for a minute or so, until crisp. Flip it over with a spatula (or carefully with your fingers) and cook one minute more. Don't worry about browning the second side. Adjust heat if crepe browns too quickly; the pan needn't be scorching hot. Remove from heat if crepe is cooking too quickly.
• Remove the crepe from the pan and set it aside while you continue to make 5 more. Stack crepes on top of each other as they are finished. (Crepes may be made in advance.)
• Bring a medium pot of generously salted water to a boil. Cook the asparagus for 2 minutes, or just until it is firm-tender, then drain and spread on a clean kitchen towel to cool.
• Heat oven to 400 degrees. Fill the crepes by laying each one top-side down, place a slice of ham on top, sprinkle generously with cheese, and lay 3 asparagus spears on top, off to one side. Fold over to make a half-moon.
• Put the filled crepes in one layer on a baking sheet. Drizzle with a little melted butter, then bake until they are crisp and the cheese is melted, about 5 to 7 minutes. Serve immediately.

ASPARAGUS CREPES

Steps:

• For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, until heated through, 10-15 minutes., In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.

HAM AND ASPARAGUS CREPES

Steps:

• For crepes, combine flour, milk, egg, thyme and salt.
• Beat until blended.
• Spray a 6-inch skillet with nonstick spray coating.
• Preheat skillet; then remove skillet from heat.
• Pour in 2 tablespoons batter.
• Lift and tilt skillet to spread batter.
• Return to heat; brown on one side only.
• Invert skillet over paper towels; remove crepe.
• Repeat with remaining batter.
• For sauce heat carrot, leek, and water to boiling.
• Reduce heat; cover and simmer 5 minutes.
• Do not drain.
• Combine milk, cornstarch, salt, and pepper.
• Stir into vegetable mixture.
• Cook and stir until thickened and bubbly.
• Stir in sherry and 1/2 cup of the cheese until melted.
• For filling, combine ham and asparagus and 1 cup of the sauce.
• Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe.
• Roll up.
• Arrange crepes, seam side down, in a 3-quart rectangular baking dish.
• Spoon remaining sauce over crepes.
• Cover; bake in a 375 degree F.
• oven 25 minutes or until hot.
• Sprinkle with remaining cheese.
• Bake, uncovered, 5 minutes more.

ASPARAGUS HAM WRAPS

Steps:

• Place asparagus in a shallow microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 2 minutes or until crisp-tender. Drain and rinse in cold water. Spread 1 tablespoon of mayonnaise over each tortilla. Top each one with one slice ham, two slices of cheese and four asparagus spears; roll up.

ASPARAGUS HAM DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

HAM, CHEESE & ASPARAGUS CREPES !

Steps:

• Use a non-stick frying pan (or if you don't have one, a very lightly greased pan) and heat it to medium.(I like LARGE crepes -- so I used a large non-stick frying pan -- but you can use a smaller one for smaller size crepes).
• In a bowl, combine flour, milk, eggs, sugar, oil and salt. Beat until well blended (no lumps).
• When the pan is hot, add 3 - 4 tbsps. of batter. Swirl the batter until the bottom is coated and part way up the side of the pan.
• Add 1/4 of the mozzarela cheese, ham (I like to use shredded ham but you can cut up the ham into small pieces),asparagus tips.
• Cook until the edges of the crepe start to come away from the side of the pan and the bottom is golden brown (about 5 minutes).
• Using a spatula, slowly fold the crepe in half and repeat until all of your crepes are made. Should yield about 4 large.
• Serve immediately with a bit of butter on top and maple syrup -- pure comfort !

ASPARAGUS ROLLED IN HERB CRêPES

Steps:

• Preheat the oven to 375 degrees. Butter or oil two baking dishes. Steam the asparagus until tender, about five minutes. Divide into 12 portions, and place a portion on each crêpe. Sprinkle with salt, pepper, gruyère and chives. Roll up and place in the prepared baking dishes.
• Sprinkle the Parmesan over the crêpes, and drizzle on the olive oil. Bake 15 to 20 minutes until bubbling; the edges of the crêpes should be just beginning to crisp. Serve hot.

ASPARAGUS CHICKEN CREPES

Steps:

• For crepe batter, beat eggs and milk in a small bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the 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 between., In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup cheese. , Cover and bake at 375° for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining cheese. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.