Asparagus and Ham Spring Crepes
This recipes will make enough crepes to fill two 9 x 13 pans. Serve one pan for dinner and freeze the other (or eat them for breakfast and/or lunch throughout the week).
3 cups asparagus, diced small
2 tbsp. butter
5 cloves garlic, minced
1 1/2 cups cooked ham, diced small
3/4 cups feta cheese
1 cup Swiss cheese (or mozzarella or Monterray jack)
1/2 tsp. salt
12 eggs, divided (see below)
2 1/4 cup flour, divided
3 cup milk, divided
1 tsp. salt, divided
4 tbsp. butter for cooking the crepes
To make the filling, saute the asparagus and garlic in 2 tbsp. butter and a few tablespoons of water until the asparagus is tender. Transfer to a large bowl and add the ham, cheeses and salt. Mix gently and set aside.
To make the crepes (also know as Russian pancakes), you'll need to make two batches in your blender. To make the first batch put 6 eggs, 1 1/8 cup flour, 1 1/2 cups milk and 1/2 tsp. salt in your blender. Mix, then scrape down the sides then liquefy. Cook the first batch by heating your skillet to medium high heat. I peel back the end of a stick of butter and butter the hot pan with the end. Pour crepe batter into your pan. When tiny bubbles form and the bottom of the crepe is light brown, flip. The other side won't take nearly as long to brown so watch closely. Set on a plate, re-butter your pan and repeat until all the batter is gone. Next, blender-up your second batch and cook-up (I use fancy cooking talk) the rest of the crepes.
To assemble, place a crepe on a plate and place about 2-3 tbsp. of asparagus mixture down the center. Roll up and place seam side down in greased 9 x 13 inch baking dishes. Just prior to baking, brush a little olive oil on the tops of the crepes. These keep very nicely in the fridge or freezer until you're ready to bake them.
Enjoy! Pin It