Ham and Asparagus Crepes with Creamy Mustard Sauce
Author: Linda Davis
Recipe type: Breakfast, brunch, lunch
Cuisine: Californian
Prep time:
Cook time:
Total time:
Serves:: 2½ Cups
- 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
- Heat oven to 175 Degrees.
- 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.
- Cook until asparagus is tender, about 3 minutes.
- Test with a fork, then drain water, when finished.
- 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.
- In the same large skillet wiped dry, melt 4 tablespoons butter over medium heat.
- Whisk in ¼ cup all-purpose flour and cook for 1-2 minutes, stirring constantly.
- Slowly whisk in 1 cup low-sodium chicken broth and 1 cup milk until the mixture is smooth.
- Bring the mixture to a low boil, stirring often, and simmer for 3-4 minutes, until thickened.
- Whisk in 2 tablespoons Dijon mustard, seasoning salt and salt and pepper to taste.
- Taste and adjust seasonings, if needed.
- 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 /ham-and-asparagus-crepes-with-creamy-mustard-sauce/
3.5.3208