SAVORY CREPES WITH ASPARAGUS AND HAM

Crepe with asparagus, ham

     These delicious crepes were so much fun to make, and something different to serve your family.  AND, I used  leftover ham.

 

INGREDIENTS FOR SAVORY CREPES:

2 large eggs

¾ cup milk

½ cup water

1 cup AP flour

3 TBSP melted butter

Pinch of Salt

Herbs: Parsley, Basil, Garlic Powder, Onion Powder

OPTIONAL: Spinach, sun-dried tomatoes, cooked scrambled or fried eggs, rice, orzo

 

PREPARATION:

For some reason, crepe batter turns out best if you mix it in a blender or food processor.  Put all the ingredients in the blender and pulse for 10-12 seconds.  Done.  Easy?  You bet!  Place the bowl in the refrigerator for about an hour to allow the bubbles to escape.  It will give you a stronger crepe with less likelihood of tearing when you’re cooking them.  The batter will stay fresh for a couple of days if you have extra.

Preheat a small cast iron or non-stick skillet over medium/high heat.  Add butter to coat the bottom.  You’ll need about ¼ cup of batter poured into the middle of the pan for each crepe.  Quickly  swirl so the batter spreads evenly.  Cook for 45 – 60 seconds, and then flip over.  I flipped them in the air to see if I could do it.  It wasn’t hard at all and was pretty cool.  Try it; just don’t try flipping them up to the ceiling.  You may be wearing a crepe across your face if you do. Cook the second side for 30 seconds and then place the crepe on a platter to cool.  -OR-  you could have all the fillings laid out and let people fill their own as they come off the heat.  Crepe party!  The crepes should be slightly crisp and very lightly browned.

 

FILLING: 

As I said, I used leftover ham, which can be sliced, or chunked.  I cooked the mushrooms in a 10” skillet, and then cooked the asparagus in the same pan for about 3 minutes until tender.  (See photo).  I drained the water, put the mushrooms back in the pan and then pushed them to the side.  I kept the ham, asparagus, and mushrooms warm while I cooked the crepes.  (See photo).  The cheese was added individually as I filled each crepe.

If you want to assemble them before serving, store filled crepes in a 275° F oven to keep warm.

If you want to use up all the batter, completely cooled crepes can be stacked and stored in the fridge or freezer.

NOTE:  If you want to make dessert crepes, just add 2 TBSP sugar and  1 tsp vanilla to the batter.  Of course you’ll omit the herbs.  Then fill them with fruit, cream cheese and fruit, jam, sprinkle powdered sugar on them, etc.

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By Tika for CHEW WANNA EAT? © 2016

Crepe

ASPARAGUS

cREPES

Crepe with asparagus, ham

Crepe (2)_crop

 

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