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Asparagus and Ham Crêpe Recipe

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Provided By:
"I have made a recipe similar to this for years and years. One could also use cooked white asparagus instead of green asparagus...."
Reviewed By:
Servings:
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Ingredients
  • 12 pieces ham, sliced thin
  • 12 pieces fresh asparagus, trimmed and cooked
  • 1 1/4 cups flour, all purpose
  • 1 pinch salt
  • 3 eggs, medium
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted, cooled
Container: A 10" skillet with shallow sides or a crêpe pan, and a 9X13" baking dish
Directions
PREP
45 mins
READY IN
1 hr
  • Slice 12 pieces of ham.
  • Wash and trim 12-14 stalks of tender aspargus and lay them in a microwave dish with 2 tablespoons of water and 1 teaspoon of salt. Cover the dish and microwave on high for 3-4 minutes or until the thick end of the stalk can be pierced with a knife. Drain.
  • Combine the flour, salt and milk in a medium bowl, beating until smooth. Blend or beat in the eggs and the cooled, melted butter. If there is enough time, let this mixture set in the refrigerator for about 1 hour.
  • Place the crêpe pan over medium heat and add 1/2 teaspoon of oil in bottom of heated pan. Pour 1-2 tablespoons of batter in bottom of pan and distribute it evenly over bottom to create a very thin layer. Pour out the excess. Adjust amount of batter if necessary. The batter cooks very quickly (usually less than a minute) so it needs to be watched closely. Flip crêpe and cook on opposite side for about 15 seconds or just until it's light brown. (Cooking too long on either side will make the crêpe too crisp to roll.)
  • Repeat the process, adding a small amount of oil each time, if not using a non stick pan, and adjusting the heat and amount of batter to obtain the desired thickness of crêpes. Stack crêpes on a plate until finished.
  • To fill the crêpe, place one thin slice of ham and 2 stalks of asparagus on 1/3 of the crêpe and roll the crêpe up.
  • Place the filled crêpe in a shallow 9X13" baking dish and reheat in the oven at 400 degrees for 10 minutes before serving. Top with the sauce or dressing of your choice. 
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When rolled with thinly sliced ham in a delicate crêpe, tender asparagus becomes a tasty dish for a brunch or light lunch.
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asparagus and ham crepe

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Rating of 4 out of 5.0 stars
Reviewed By: 's Review:
"I have made a recipe similar to this for years and years. One could also use cooked white asparagus instead of green asparagus. One could also add a slice of mild cheese - i.e. roll a thin slice of boiled ham and a thin slice of mild cheese around the asparagus spears. Wrap the crepe/pancake around the filling. Secure with pins or kitchen cord. Drizzle with olive oil. Place in oiled pan on low heat. Cover, heat gently and turn if necessary until crepe/pancake has slightly browned and cheese has melted. Serve Mary Louise Murray-Johnson, April 2012"
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Glossary Terms
asparagus cooking rack asparagus cooker stand Glossary Term
A stainless steel rack that is built to hold asparagus so it can be steamed vertically with the stems standing in several inches of water when cooking.
A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.
shank ham Glossary Term
A processed cut taken from the bottom half of the leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve.
butt ham Glossary Term
A processed cut taken from the top half of the leg. The butt end is meatier but contains more fat than the shank end of the whole ham and is harder to carve because it contains the hip and pelvic bone.
ham glaze Glossary Term
A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.
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