Tuesday, April 2, 2013

Ham & Asparagus Crepes

To me this dish just screams SPRING!  This is tasty as a brunch dish or as a main dish.  At first glance these might seem like a lot of work, but you can make the crepes and alfredo sauce ahead of time which will make putting these together a breeze! (It's also a great way to use up any leftover ham from Easter!)

*{Update:  Check out my revised crepe recipe that does not use flax seed}


Ham & Asparagus Crepes
From Egg Free Bakery, adapted from Mels Kitchen Cafe

From Crepes:
1 cup flour
1/4 tsp baking powder
1/4 tsp salt
1 tbsp milled flax seed mixed with 3 tbsp hot water
1-1/4 cup milk

Combine flax seed and water and let stand for 5 minutes.  Add milk.  Add flour flour, baking powder and salt and stir until no lumps remain.  Heat a small skillet over medium heat.  Lightly spray with cooking spray.  When skillet is hot, add 1/4 cup crepe batter to pan, swirl to coat bottom of pan with batter.  Cook until edges are dry and center is set,about 1 minutes. Flip and continue cooking another 30 seconds to 1 minute.  Remove to a plate and repeat with remaining crepe batter.  Yields 8 crepes

For Filling:
1-1/4 cups Swiss cheese (mozzarella would work too) shredded or chopped into small pieces
1 cup diced ham
16 stalks of asparagus, woody ends snapped off
Fresh cracked pepper

Combine cheese and ham together into a bowl.  To assemble crepes, spoon some of the ham/cheese mixture down the center of each crepe.  Top with 2 stalks of asparagus and a crack of fresh pepper.  Roll up and place seamside down in a greased baking dish. Bake 10-12 minutes at 400 degrees.  Remove from oven and serve with a drizzle of alfredo sauce, if desired.





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