Ham and Asparagus Crepes with Creamy Mustard Sauce
Recipe type: Breakfast, brunch, lunch
Cuisine: Californian
Prep time: 
Cook time: 
Total time: 
Serves:: 2½ Cups
You can purchase pre-made crepes to make this super easy. It's so great either way!
  • 18 Asparagus spears
  • 18 thin-cut cured Ham slices
  • 12 Crepes 8”- 10” size
  • 4 T Unsalted butter
  • ¼ C All-purpose flour
  • 1 C Swanson’s Low-sodium Chicken Broth
  • 1 C Milk
  • 2 T Maille Brand original Dijon Mustard
  • Salt and pepper, to taste
  • ¼ t Lawry’s Seasoning salt
  • ¼ C Fresh Chives, Dill, or Parsley, chopped, to garnish, if desired
  1. Heat oven to 175 Degrees.
  2. In a large skillet filled with ½” of simmering water, over high heat, place asparagus spears, a pinch of salt, and cover with a lid.
  3. Cook until asparagus is tender, about 3 minutes.
  4. Test with a fork, then drain water, when finished.
  5. Roll crepes with 3 slices ham and 3 spears of asparagus and place next to each other on a serving platter, in the oven to warm.
  6. In the same large skillet wiped dry, melt 4 tablespoons butter over medium heat.
  7. Whisk in ¼ cup all-purpose flour and cook for 1-2 minutes, stirring constantly.
  8. Slowly whisk in 1 cup low-sodium chicken broth and 1 cup milk until the mixture is smooth.
  9. Bring the mixture to a low boil, stirring often, and simmer for 3-4 minutes, until thickened.
  10. Whisk in 2 tablespoons Dijon mustard, seasoning salt and salt and pepper to taste.
  11. Taste and adjust seasonings, if needed.
  12. Serve the warmed ham/cooked asparagus rolled in crepes, topped with the mustard sauce, and garnished with fresh herbs.
Recipe by My Sweet California Life at https://www.mysweetcalifornialife.com/ham-and-asparagus-crepes-with-creamy-mustard-sauce/