These savory crepes are so delicious and filling! From start to serve it takes a little over a half an hour.
They can be a hearty breakfast or a nice light dinner. This crepe batter creates a soft savory base for the ham and asparagus. Throw in some Dijon mustard and you have absolute winner.
I served this the first time as a Sunday brunch for family. I had a couple hard to please eaters in the group and they loved the soft flavorful combo of asparagus and ham.
I saved myself some time by preparing the batter the night before. It made throwing it all together a snap. You don’t have to do the same but this batter keeps well for a few days so it helps if you know you’re going to be busy.
- Dijon mustard
- Swiss Cheese
- Green onions
- White pepper
Asparagus and Ham Crepes
- 6-7" Frying Pan
- Small Sauce Pan
- Oven Safe Serving Dish
- 2 Eggs
- 2 tbs Melted Butter
- 1⅓ Cups Milk
- ½ tsp Salt
- 1½ tbs Dijon Mustard
- 8 Thin Slices Of Ham
- 16 Cooked Asparagus Spears
- 1½ Cups Grated Swiss Cheese
- 2 tbs Butter
- 2-3 Finely Chopped Green Onions White Part Only
- 2 tbs Flour
- 1¼ Cups Milk
- ¼ tsp White Pepper
- To Taste Salt
- Combine 2 eggs, 2 tbs melted butter, 1 1/3 cups milk, 1 cup all-purpose flour, and 1/2 tsp salt to blender. Cover and process for thirty to forty seconds. Scrape down the sides and process for a few more seconds.
- Spray frying pan and bring to medium lo heat.
- Test batter by placing a half tablespoon of batter in the heated pan. Tilt pan in a circular motion. Batter should move around the pan freely. If it doesn't, lower the heat and test again. Remove test batter.
- For each crepe add three to four tablespoons of batter to your heated pan. Batter should thinly coat the bottom of your pan. Cook for approximately one minute. Crepe is ready to flip when it can be lifted without breaking.
- Cook second side for about one minute. Crepe is done when light brown flecks form. Remove from pan.
- Pre-heat oven to 375 degrees.
- Spread a light coat of mustard to one side of each crepe and top with one piece of ham.
- Add two asparagus spears and 2 tbs of cheese to each crepe on top of the ham.
- Butter your oven safe serving dish. Roll up each crepe and place seem side down on dish.
- Melt 2 tbs butter in your sauce pan and sauté your onions for one to two minutes.
- Add flour to mixture and cook for about two minutes.
- Keep heat low and slowly add milk while stirring.
- Once thickened, add remaining cheese, pepper, and salt.
- Drizzle sauce over crepes.
- Bake crepes for ten to fifteen minutes.
- Serve immediately and enjoy!
- Batter can be made ahead of time. Refrigerate for up to three days.
- Filling and sauce should be prepared when cooking crepes.
Make sure your crepe pan is the right temperature before starting making them. Don’t skip the batter testing step. Make sure to adjust your temp until the test batter moves about your pan freely.
This recipe really is quick and tasty. It offers a wonderful crepe base and the mustard, asparagus and ham just go together so well.
I highly recommend making these when asparagus is in season. Fresh asparagus makes all the difference.
My family loved these crepes and I definitely plan to add it to the savory breakfast rotation.
The swiss cheese could be subbed if it’s not your style with a soft cheese and ham can be replaced with a different meat as well. I haven’t tried a subbed meat yet so if you do let me know how it goes!
For more great crepe ideas check out these recipes