March 25, 2013

Ham and Asparagus Crepes with Dijon Mustard Sauce

Wow, it is snowing here on the East coast today ~ where is spring??
It may not look it outside, but I wanted to bring a little of the season into my kitchen.  Ever since I pictured the crepe cake on my Wednesday Wishlist, crepes have been on my mind.
My solution ~ make some crepes, add a little ham, some spring asparagus, cover it all with a Dijon sauce, and a perfect meal is created.

Basic crepe recipe:
In a blender combine 1/4 cup flour, 1 tablespoon vegetable or canola oil, 1 egg, 1/2 teaspoon baking powder, and 1/2 cup of milk.  Process until smooth.  Refrigerate for one hour.
Melt 1/2 teaspoon butter in an 8-inch skillet.  Pour 2 tablespoons of the batter into the center.  Tilt the pan to evenly coat the bottom.  Cook until the top is dry, flip, and the cook the bottom for about 10 seconds.  Repeat with remaining batter adding more butter as needed.

Bring about 1/2 cup of water to a boil in a large sauce pan.  Add the asparagus.  Cover and allow to seam for 3-4 minutes.  Remove immediately and immerse in ice water.  Drain and dry with a paper towel.

Top each crepe with a slice of ham and two asparagus spears.  Carefully roll the crepe and place into a greased baking dish with the seam side down.  Add the Dijon mustard sauce.

Dijon Mustard Sauce
I used Tyler Florence's Hollandaise Sauce recipe and added 1 teaspoon Dijon Mustard and approximately 3/4 cup of shredded cheddar cheese.

Bake for 30 minutes in a 350 degree oven.


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