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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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With a saucy ham and asparagus filling, these savory crepes make a lovely dinner. They're a wonderful change of pace from everyday fare. Ingredients:
2 eggs |
3/4 cup milk |
1/2 cup king arthur unbleached all-purpose flour |
3/4 teaspoon sugar |
1/2 cup condensed cream of chicken soup, undiluted |
1 teaspoon worcestershire sauce |
dash ground nutmeg |
1 cup chopped cooked chicken |
1 cup cut fresh or frozen asparagus, thawed |
1/3 cup chopped fully cooked ham |
1/2 cup grated parmesan cheese, divided |
1/2 cup heavy whipping cream, whipped |
1/3 cup mayonnaise |
Directions:
1. For crepe batter, beat eggs and milk in a small bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between.
3. In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup cheese.
4. Cover and bake at 375° for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining cheese. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown. Yield: 4 servings.
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