Ham and Mushroom Crepes

Ingredients

• 8 basic crepes
• 4 Tablespoons butter
• 6 Tablespoons all-purpose flour
• 1/4 teaspoon dry mustard
• 1-1/2 cups chicken broth
• 1 cup half and half
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
• Filling:
• 16 cooked fresh asparagus spears
• 1/4 cup diced yellow onion
• 1/2 cup sliced mushrooms
• 1 Tablespoon olive oil
• Topping:
• 1/2 cup grated Swiss cheese
• 1/4 cup finely grated cheddar cheese
• freshly chopped parsley

Directions

Preheat oven to 350 degrees. Heat olive oil in a skillet; add yellow onion and saute until translucent, add sliced mushrooms. Saute until thoroughly heated, 2 minutes. Set aside.

To make sauce, melt butter in sauce pan. Slowly stir in flour, then dry mustard and cook for about a minute. Stir in chicken broth, turn heat to low and continue to stir until thickened. Add half and half, salt and pepper. Continue to stir until completely mixed. Combine about a quarter of the sauce with the onion and mushroom mixture.

To assemble crepes, place two asparagus spears on lower edge of crepe, top with a quarter cup of mushroom/sauce mix and roll up. Place seam side down on glass dish coated with cooking spray. Cover crepes with remaining sauce and sprinkle with both cheeses. Bake at 350 degrees for 20 minutes. Sprinkle chopped parsley on top before serving.

Submitted 6/13/05.
Source: Plantation Point B&B, Natchitoches, LA
Submitted By: Marlen
matchlessm@aol.com
Ham and Mushroom Crepes