Best 2 Ham And Asparagus Crepes Recipes
In the realm of culinary delights, where flavors dance upon the palate, the combination of succulent ham and vibrant asparagus wrapped in delicate crepes is a symphony of taste. This article embarks on a culinary journey to uncover the secrets and techniques of creating exceptional ham and asparagus crepes, a dish that has captivated taste buds for generations. From selecting the finest ingredients to mastering the art of crepe making, we will guide you through the process of crafting this culinary masterpiece. Whether you are a seasoned chef or a home cook seeking new culinary adventures, this comprehensive guide will equip you with the knowledge and inspiration needed to create unforgettable ham and asparagus crepes.
Let's cook with our recipes!
HAM AND ASPARAGUS CREPES
Ham and Asparagus mixed with cheddar sauce make the filling for these crepes that are topped with more sauce before baking. Hey! You don't want to make crepes use tortillas! Serves-6 2 crepes per person.
Provided by Rita1652
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For crepes, combine flour, milk, egg, thyme and salt.
- Beat until blended.
- Spray a 6-inch skillet with nonstick spray coating.
- Preheat skillet; then remove skillet from heat.
- Pour in 2 tablespoons batter.
- Lift and tilt skillet to spread batter.
- Return to heat; brown on one side only.
- Invert skillet over paper towels; remove crepe.
- Repeat with remaining batter.
- For sauce heat carrot, leek, and water to boiling.
- Reduce heat; cover and simmer 5 minutes.
- Do not drain.
- Combine milk, cornstarch, salt, and pepper.
- Stir into vegetable mixture.
- Cook and stir until thickened and bubbly.
- Stir in sherry and 1/2 cup of the cheese until melted.
- For filling, combine ham and asparagus and 1 cup of the sauce.
- Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe.
- Roll up.
- Arrange crepes, seam side down, in a 3-quart rectangular baking dish.
- Spoon remaining sauce over crepes.
- Cover; bake in a 375 degree F.
- oven 25 minutes or until hot.
- Sprinkle with remaining cheese.
- Bake, uncovered, 5 minutes more.
BUCKWHEAT CREPES WITH ASPARAGUS, HAM AND GRUYèRE
In Brittany, large buckwheat crepes are known as galettes and are filled with all sorts of savory ingredients. A classic one is made with ham and cheese. This scaled-down rendition adds sweet asparagus, which goes well with the nutty flavor of buckwheat flour. Traditionally they are served with a glass of sparkling cider. Have them as a first course or alongside fried eggs for a more substantial meal.
Provided by David Tanis
Categories brunch, pancakes, main course
Time 3h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Make the batter: Whisk together flours, eggs, buttermilk and salt until well combined. Put the batter in the fridge for at least 2 hours or, preferably, overnight. If necessary, thin batter with a little more buttermilk or water, to the consistency of heavy cream.
- Heat a crepe pan or well-seasoned cast iron skillet, about 8 inches in diameter, over medium-high heat. Use a piece of paper towel to rub a little butter in the pan, then quickly ladle in about 1/4 cup of batter. Swirl the pan to spread the batter all the way to the perimeter. Let crepe brown on one side for a minute or so, until crisp. Flip it over with a spatula (or carefully with your fingers) and cook one minute more. Don't worry about browning the second side. Adjust heat if crepe browns too quickly; the pan needn't be scorching hot. Remove from heat if crepe is cooking too quickly.
- Remove the crepe from the pan and set it aside while you continue to make 5 more. Stack crepes on top of each other as they are finished. (Crepes may be made in advance.)
- Bring a medium pot of generously salted water to a boil. Cook the asparagus for 2 minutes, or just until it is firm-tender, then drain and spread on a clean kitchen towel to cool.
- Heat oven to 400 degrees. Fill the crepes by laying each one top-side down, place a slice of ham on top, sprinkle generously with cheese, and lay 3 asparagus spears on top, off to one side. Fold over to make a half-moon.
- Put the filled crepes in one layer on a baking sheet. Drizzle with a little melted butter, then bake until they are crisp and the cheese is melted, about 5 to 7 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 24 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 8 grams, TransFat 0 grams
Tips
- To make the crepes, you can use a food processor or blender to combine the ingredients. If you don't have either of those appliances, you can also whisk the ingredients together by hand.
- Be sure to grease the pan before cooking the crepes. This will help to prevent them from sticking.
- Cook the crepes over medium heat. If the heat is too high, the crepes will brown too quickly and not cook through.
- To flip the crepes, use a spatula. Be careful not to tear the crepes.
- Once the crepes are cooked, you can fill them with your favorite ingredients. Some popular fillings include ham and asparagus, cheese, and fruit.
- Crepes can be served for breakfast, lunch, or dinner. They are also a great appetizer or party food.
Conclusion
Crepes are a versatile and delicious dish that can be enjoyed by people of all ages. They are easy to make and can be filled with a variety of ingredients, making them a great option for any occasion. Whether you are looking for a quick and easy breakfast or a more elaborate dinner, crepes are sure to please.
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