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

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

You can purchase pre-made crepes to make this super easy. It's so great either way!

Author: Linda Davis

Recipe type: Breakfast, brunch, lunch

Cuisine: Californian

Serves:: 2½ Cups

Ingredients:

• 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

Directions:

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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