Ham and Asparagus Crepes with Creamy Mustard Sauce

Ham and Asparagus Crepes with Creamy Mustard Sauce

These are wonderful and simple to make! Great for entertaining, breakfast or brunch. I suggest you start with the basic (dessert ) crepe recipe and make these in advance. The asparagus, ham and sauce can be made in the last 20 minutes before serving.

Ham and Asparagus Crepes with Creamy Mustard Sauce
Prep time
Cook time
Total time
You can purchase pre-made crepes to make this super easy. It's so great either way!
Recipe type: Breakfast, brunch, lunch
Cuisine: Californian
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
  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.


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