Savoury Crepes
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10 Minutes
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15 Minutes
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4 Servings (2 per serving)
Ingredients
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1 cup (250 mL) 2% milk, at room temperature
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2 eggs
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3 tbsp (45 mL) butter, melted
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3/4 cup (175 mL) all-purpose flour
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1/4 tsp (1 mL) salt
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8 thin slices ham
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2 cups (500 mL) shredded Fontina cheese
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16 asparagus spears
Instructions
Add milk, eggs and 2 tbsp (30 mL) of the butter to blender; blend until combined. Mix together flour and salt; add to blender in two additions, incorporating each addition well, until smooth. Strain mixture; let stand for at least 20 minutes or refrigerate for up to 12 hours.
Heat 8-inch (20 cm) nonstick skillet over medium heat; brush with some of the remaining butter. Pour 1/4 cup (60 mL) of batter into pan, swirling to coat bottom of pan; cook for 1 minute or until crepe begins to curl around the edges. Flip over and cook for 30 seconds or until set. Repeat with remaining batter, brushing skillet with butter as necessary. Layer crepes between pieces of wax paper or parchment paper to prevent sticking.
Cook asparagus in large saucepan of boiling water for 2 to 3 minutes or until tender-crisp. Top each crepe with slice of ham, some of the cheese and 2 asparagus spears; roll up. Transfer to baking dish; bake in 375°F (190°C) oven for 3 to 4 minutes until cheese is melted.