Ham and Asparagus Crepes
These ham and asparagus crepes make a perfect spring lunch and come together quickly with deli ham and cheese. Or us your Easter leftovers!
Servings: 8 crepes
Ingredients
- 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.
Notes
Prep time assumes crepes have been made in advance.
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.