Ham and Asparagus Crêpes with Mornay Sauce

== Description ==
* Makes 6 -8 servings
== Ingredients ==
=== Herbed crêpes ===
* 1½ cups milk plus additional if needed for thinning
* 3 eggs
* 1¾ cups all-purpose flour
* ½ teaspoon salt
* 2½ tablespoons butter, melted
* 2 tablespoons minced green onions
* 1 tablespoon snipped basil
* 1 tablespoon snipped chives
=== Filling ===
* 2 cups diced cooked ham
* 1 cup diced fresh or frozen asparagus
* 3 tablespoons butter or margarine, divided
* ½ cup heavy cream
* ¼ cup grated Parmesan cheese
* ½ teaspoon ground white pepper
* 3 cups cooked rice
=== Mornay Sauce ===
* 3 tablespoons butter or margarine
* 3 tablespoons all-purpose flour
* 1 teaspoon chicken bouillon granules
* ¾ cup milk
* ½ cup shredded Swiss cheese
* ½ cup grated Parmesan cheese
== Directions ==
=== Herbed crêpes ===
# Combine milk, eggs, flour, salt, and butter in blender or food processor.
# Blend until smooth.
# Stir in green onions, basil, and chives; let rest ½ hour.
# Test batter for thickness; thin with additional milk if necessary.
# Batter should make a thin crêpe.
# Heat 8-inch skillet and brush with vegetable oil.
# Pour ¼ cup of well-stirred batter into pan.
# Tilt pan so batter covers bottom completely.
# Cook until golden brown on underside.
# Loosen edge, turn, and cook until lightly browned on other side.
# Remove from skillet and cool on wire rack; stack with a piece of wax paper between each crêpe until ready for filling.
# This makes 16 to 18 crêpes twelve are used for this recipe.
=== Filling ===
# Cook ham and asparagus in 1 tablespoon butter in large skillet over medium-high heat until asparagus is tender crisp.
# Remove ham and asparagus mixture; set aside.
# Melt remaining 2 tablespoons butter in same skillet; stir in cream, cheese, and pepper.
# Add rice and reserved ham and asparagus mixture.
# Fill crêpes by placing ⅓ cup filling in along center of crêpe.
# Fold one edge over filling; fold opposite edge over this.
# Arrange crêpes, seam side down in two ungreased 13x9-inch baking dishes.
# Cover and bake at 350°F for 25 to 30 minutes or until thoroughly heated.
=== Mornay Sauce ===
# Melt butter in medium saucepan; stir in flour and bouillon granules.
# Add milk and ¾ cup water; cook, stirring constantly, over medium heat until mixture boils and thickens.
# Add cheeses and stir until smooth.
# Pour sauce over crêpes before serving.
__NOTOC__
Category:French Meat Dishes
Category:Crêpe Recipes
Category:Main Dish Meat Recipes
Category:Parmesan cheese Recipes
Category:Swiss cheese Recipes
Category:White pepper Recipes
Category:Heavy cream Recipes
Category:Asparagus Recipes
Category:Chicken Recipes
Category:Rice Recipes
Category:Ham Recipes
Category:Wheat flour Recipes
Category:Egg Recipes
Category:Milk and cream Recipes