These Ham and Asparagus Crepes make a nice light lunch. If you make the crepes ahead, they come together really quickly using deli ham and cheese slices and fresh asparagus.
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Ingredients & Substitutions
Crepes: You do need to make some basic crepes. You can reduce the recipe to only make as many as you need for lunch, but they do freeze and reheat really well. So.... you might want to make a batch while you are at it to have some extras on hand.
Deli Ham: I recommend deli ham because it is thin enough to roll up nicely.
Swiss Cheese: Ham and Swiss cheese are a classic combination. You could also use Jarlsberg, Emmenthal or Gruyere.
Asparagus: Asparagus is another classic combination, but you could chop up Broccoli if you like. Pre-cook the vegetables to a 'crisp' state, and then they just need to heat through after the crepes are assembled.
How To Make It
- If you are only doing a couple of crepes, you could heat them in the microwave, but if you are doing more than 4, then they will heat more uniformly in the oven.
- The other good thing is, once the crepes are made, they become Make Ahead! You can assemble the ham and cheese slices in the center of the crepe, center about 3 asparagus spears, and roll them up. You can fill your oven-proof pan and hold them overnight.
- While the crepes are heating, you can make the Béarnaise mix in the microwave in about 3 minutes. I use McCormick's, like the one below. I can't bring myself to use all the butter that the package calls for (although it is rich and delicious!) I replace the butter with low-fat sour cream and just add a Tablespoon of butter to add a bit of richness. If you want to, you can make your own Béarnaise sauce.
- You could also substitute a package of Hollandaise sauce. The difference is that Béarnaise has a few more herbs in it and uses vinegar instead of lemon juice. Either one would be good.
Wine Pairing
If you are serving these as a brunch or light lunch, then a dry Sparkling wine would be nice. À Muscadet Sèvre-et-Maine (Melon blanc), an off-dry Pinot Gris, Riesling, or Gewurztraminer would also work well.
Related Recipes
Ham and Asparagus Crepes
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Save Print Pin FacebookIngredients
- 1 recipe French Crepes
- 8 slices deli ham (I like Schneider's Black Forest Ham)
- 8 slices Swiss cheese
- 24 spears fresh asparagus
- 1 pkg Bearnaise mix (I use McCormicks) 56 grams or about 2 oz
- 1 cup low fat sour cream
- ¼ cup water
- 1 Tbsp butter
Instructions
- Preheat oven to 350 degrees. Spray an oven proof dish with cooking spray.
- Microwave the asparagus spears on a platter with a tablespoon of water for about 3 minutes on high. Center a slice of ham and cheese on the crepe. Top with 3 asparagus spears.
- Roll up the crepe and transfer to an oven proof dish.
- Bake about 30 minutes until the crepes are heated through and cheese is melted.
- While crepes are heating, using a microwaveable dish, stir the sauce mix into the sour cream. Stir till it is evenly incorporated. Add the water to thin. Microwave on high 3-4 minutes stirring after each minute. The stirring is important so the sauce remains fluid and not lumpy. When it is thickened and hot remove. (You may have to add a bit more water if it is too thick to pour in a stream).
- Drizzle crepes with sauce and serve.
Karen Howard
I am a total Bernaise Sauce & Asparagus together lover& even use it over Petite Sirloin or Filet Mignon Steak w/ Crab Meat (the good LG. can type from the meat dept.), & had forgotten all about Crepes., Which I also love. Thanks for the reminder. I am sure this recipe will be Fantastic served w/ a Nice Tropical or Reg. Fruit Cup or Anbrosia.😋
thewineloverskitchen
Thanks Karen! A nice Bernaise sauce is very versatile!