I recommend these tender crepes with flavorful filling for your holiday brunch, or any Sunday brunch. These crepes will make a beautiful presentation that your guest will remember for holidays to come. Plan to make the crepe batter at least an hour ahead of time.
What You Need:
(Makes: 8 crepes)
For the Crepes:
1/2 cup milk
1 large egg
1 tablespoon canola oil
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
24 fresh asparagus spears, trimmed
8 thin slices deli ham
8 slices Swiss cheese
For the Mushroom Cheese Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 cup water
1/4 cup shredded cheddar cheese
1/3 cup half-and-half cream
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon minced chives
What to Do:
STEP 1) In a blender, combine the milk, egg, canola oil, flour, baking powder and salt; cover and process until smooth. Refrigerate for 1 hour.
STEP 2) Heat a lightly greased 8 inch nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15 to 20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
STEP 3) In a large skillet, bring 1/2 inch of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry.
STEP 4) On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11x7 inch baking dish.
STEP 5) In a saucepan, melt the butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes.
STEP 6) Bake, crepes uncovered, at 350 degrees for 20 to 25 minutes or until heated through.
STEP 7) Happy Holidays & Enjoy!