Gourmet Asparagus Crepes
|Milk||1 Cup (16 tbs)|
|Cooking oil||2 Tablespoon|
|All purpose flour/Unbleached flour||1⁄2 Cup (8 tbs) (Pillsbury Best)|
|Baking powder||1 Teaspoon|
|Thin boiled ham slices||8|
|Swiss cheese slices||6 Large, cut in half|
|Canned long green asparagus spears||15 Ounce, drained|
|Mushroom sauce||1 Tablespoon|
|Sliced mushrooms||5 Ounce, drained|
|Water||1 Cup (16 tbs)|
|Instant chicken bouillon||2 Teaspoon|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Shredded cheddar cheese||1 Ounce|
|Chopped chives||1 Tablespoon|
In small bowl, beat milk, oil and eggs.
(Lightly spoon flour into measuring cup; level off.) Add flour, baking powder and salt.
Beat until smooth.
Heat an 8 inch crepe pan or fry pan over medium heat.
Pour 2 tablespoons at a time into fry pan; tilt to make a 6 inch round crepe.
Brown one minute, turn and brown other side.
When all crepes are prepared, fill them by placing a ham slice, a cheese slice and two asparagus spears on each crepe; roll up.
Place single layer, seam side down, in 13x9 inch baking dish.
Preheat oven to 350 degreeF In medium saucepan, fry mushrooms in butter.
Stir in 3 tablespoons flour.
Add water, bouillon and cream.
Cook, stirring constantly, until thickened.
Stir in cheese and chives.
Spoon Sauce over crepes.
Bake 20 to 30 minutes until hot and bubbly.