Asparagus and ham crêpes
Fresh asparagus heralds springtime and makes a delectable entrée or first course encased in crêpes. Omit the ham for a vegetarian dish or to serve as an accompaniment to grilled salmon, skewered jumbo shrimp or baked trout. These crêpes can be assembled in advance and refrigerated for last-minute baking.
8 6- or 7-inch (15- or 18-cm) savoury or
garbanzo flour crêpes
1 large sweet white or red onion, chopped
1½ lbs. (750g) asparagus spears, cut into 1-inch (2.5-cm) diagonal lengths
1 egg
¾ c. (180ml) ricotta cheese or natural cream cheese at room temperature
½ c. (125ml) Gruyère or Emmenthal cheese, shredded
3 tbsp. (45ml) Parmesan cheese, grated
2 garlic cloves, minced
2 tbsp. (30ml) fresh flat leaf parsley, minced
2 tsp. (10ml) fresh tarragon or dill, minced or ½ tsp. (2.5ml) dried tarragon or dill
2 oz. (60g) honey-baked ham or Black Forest ham, julienned
Prepare the crêpes. Preheat the oven to 180°C (350°F). Steam the onion and asparagus in a covered container over boiling water until the asparagus is crisp-tender, 5 to 7 minutes. In a medium bowl, beat the egg and mix in the cheeses, garlic, parsley, tarragon or dill, ham and steamed vegetables.
Spoon ½ cup (125ml) of the filling in a ribbon down the centre of each crêpe and roll closed. Arrange in a greased 9- x 13-inch (23- x 33-cm) baking dish. Bake for 10 to 15 minutes or until heated through. Serve at once. Makes 8 crêpes. Serves 4.
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