Ham and Asparagus Crêpes with Mornay Sauce

Description

 * Makes 6 -8 servings

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

Herbed crêpes

 * 1) Combine milk, eggs, flour, salt, and butter in blender or food processor.
 * 2) Blend until smooth.
 * 3) Stir in green onions, basil, and chives; let rest ½ hour.
 * 4) Test batter for thickness; thin with additional milk if necessary.
 * 5) Batter should make a thin crêpe.
 * 6) Heat 8-inch skillet and brush with vegetable oil.
 * 7) Pour ¼ cup of well-stirred batter into pan.
 * 8) Tilt pan so batter covers bottom completely.
 * 9) Cook until golden brown on underside.
 * 10) Loosen edge, turn, and cook until lightly browned on other side.
 * 11) Remove from skillet and cool on wire rack; stack with a piece of wax paper between each crêpe until ready for filling.
 * 12) This makes 16 to 18 crêpes twelve are used for this recipe.

Filling

 * 1) Cook ham and asparagus in 1 tablespoon butter in large skillet over medium-high heat until asparagus is tender crisp.
 * 2) Remove ham and asparagus mixture; set aside.
 * 3) Melt remaining 2 tablespoons butter in same skillet; stir in cream, cheese, and pepper.
 * 4) Add rice and reserved ham and asparagus mixture.
 * 5) Fill crêpes by placing ⅓ cup filling in along center of crêpe.
 * 6) Fold one edge over filling; fold opposite edge over this.
 * 7) Arrange crêpes, seam side down in two ungreased 13x9-inch baking dishes.
 * 8) Cover and bake at 350°F for 25 to 30 minutes or until thoroughly heated.

Mornay Sauce

 * 1) Melt butter in medium saucepan; stir in flour and bouillon granules.
 * 2) Add milk and ¾ cup water; cook, stirring constantly, over medium heat until mixture boils and thickens.
 * 3) Add cheeses and stir until smooth.
 * 4) Pour sauce over crêpes before serving.