Best 3 Asparagus Ham Crepes Recipes

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Indulge in a culinary journey with our curated collection of asparagus and ham crepe recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Discover the classic French crepe, filled with tender asparagus and savory ham, enveloped in a delicate crepe blanket. Explore variations that incorporate creamy cheeses, tangy sauces, and fresh herbs, elevating this dish to a gourmet experience. From simple and quick weekday meals to elegant brunch or dinner options, our recipes cater to every occasion. Whether you prefer a vegetarian delight or a hearty meat-filled crepe, we have something to satisfy every palate. So, prepare to embark on a culinary adventure with our asparagus and ham crepe recipes, promising a delightful symphony of flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS HAM CREPES



Asparagus Ham Crepes image

Sue Erickson of Loveland, Colorado recommends these tender crepes with flavorful filling for a Sunday brunch. They're so pretty, too!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 crepes.

Number Of Ingredients 18

1/2 cup milk
1 egg
1 tablespoon canola oil
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
24 fresh asparagus spears, trimmed
8 thin slices deli ham
8 slices Swiss cheese
MUSHROOM CHEESE SAUCE:
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 cup water
1/4 cup shredded cheddar cheese
1/3 cup half-and-half cream
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon minced chives

Steps:

  • In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11x7-in. baking dish., In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 1366mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.

HAM AND ASPARAGUS CREPES



Ham and Asparagus Crepes image

Ham and Asparagus mixed with cheddar sauce make the filling for these crepes that are topped with more sauce before baking. Hey! You don't want to make crepes use tortillas! Serves-6 2 crepes per person.

Provided by Rita1652

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

3/4 cup all-purpose flour
1 cup skim milk
1 beaten egg
1/8 salt
1/4 teaspoon dried thyme
nonstick spray coating
1/2 cup shredded carrot
1/2 cup sliced leek
1/2 cup water
3/4 cup evaporated skim milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dry sherry
1 cup shredded cheddar cheese
24 asparagus spears
12 slices of baked virginia ham

Steps:

  • For crepes, combine flour, milk, egg, thyme and salt.
  • Beat until blended.
  • Spray a 6-inch skillet with nonstick spray coating.
  • Preheat skillet; then remove skillet from heat.
  • Pour in 2 tablespoons batter.
  • Lift and tilt skillet to spread batter.
  • Return to heat; brown on one side only.
  • Invert skillet over paper towels; remove crepe.
  • Repeat with remaining batter.
  • For sauce heat carrot, leek, and water to boiling.
  • Reduce heat; cover and simmer 5 minutes.
  • Do not drain.
  • Combine milk, cornstarch, salt, and pepper.
  • Stir into vegetable mixture.
  • Cook and stir until thickened and bubbly.
  • Stir in sherry and 1/2 cup of the cheese until melted.
  • For filling, combine ham and asparagus and 1 cup of the sauce.
  • Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe.
  • Roll up.
  • Arrange crepes, seam side down, in a 3-quart rectangular baking dish.
  • Spoon remaining sauce over crepes.
  • Cover; bake in a 375 degree F.
  • oven 25 minutes or until hot.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, 5 minutes more.

BUCKWHEAT CREPES WITH ASPARAGUS, HAM AND GRUYèRE



Buckwheat Crepes With Asparagus, Ham and Gruyère image

In Brittany, large buckwheat crepes are known as galettes and are filled with all sorts of savory ingredients. A classic one is made with ham and cheese. This scaled-down rendition adds sweet asparagus, which goes well with the nutty flavor of buckwheat flour. Traditionally they are served with a glass of sparkling cider. Have them as a first course or alongside fried eggs for a more substantial meal.

Provided by David Tanis

Categories     brunch, pancakes, main course

Time 3h

Yield 6 servings

Number Of Ingredients 9

1 cup/120 grams buckwheat flour
1/2 cup/60 grams all-purpose flour
2 eggs
2 1/2 cups buttermilk
1/2 teaspoon salt, plus more as needed
2 tablespoons butter, plus more for pan
1 1/2 pounds medium asparagus, trimmed and bottom parts peeled, if desired
6 cooked ham slices
2 cups grated Gruyère or Comté cheese

Steps:

  • Make the batter: Whisk together flours, eggs, buttermilk and salt until well combined. Put the batter in the fridge for at least 2 hours or, preferably, overnight. If necessary, thin batter with a little more buttermilk or water, to the consistency of heavy cream.
  • Heat a crepe pan or well-seasoned cast iron skillet, about 8 inches in diameter, over medium-high heat. Use a piece of paper towel to rub a little butter in the pan, then quickly ladle in about 1/4 cup of batter. Swirl the pan to spread the batter all the way to the perimeter. Let crepe brown on one side for a minute or so, until crisp. Flip it over with a spatula (or carefully with your fingers) and cook one minute more. Don't worry about browning the second side. Adjust heat if crepe browns too quickly; the pan needn't be scorching hot. Remove from heat if crepe is cooking too quickly.
  • Remove the crepe from the pan and set it aside while you continue to make 5 more. Stack crepes on top of each other as they are finished. (Crepes may be made in advance.)
  • Bring a medium pot of generously salted water to a boil. Cook the asparagus for 2 minutes, or just until it is firm-tender, then drain and spread on a clean kitchen towel to cool.
  • Heat oven to 400 degrees. Fill the crepes by laying each one top-side down, place a slice of ham on top, sprinkle generously with cheese, and lay 3 asparagus spears on top, off to one side. Fold over to make a half-moon.
  • Put the filled crepes in one layer on a baking sheet. Drizzle with a little melted butter, then bake until they are crisp and the cheese is melted, about 5 to 7 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 24 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • Prep your ingredients: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help you save time and ensure that your crepes turn out perfectly.
  • Use a good quality non-stick pan: A good quality non-stick pan will help you prevent your crepes from sticking and tearing.
  • Heat your pan properly: Before you add your crepe batter, make sure your pan is hot enough. This will help your crepes cook evenly.
  • Pour the batter in a thin, even layer: When you pour the batter into the pan, make sure to pour it in a thin, even layer. This will help your crepes cook evenly.
  • Don't overcrowd the pan: Don't overcrowd the pan with crepes. This will make it difficult for them to cook evenly.
  • Cook the crepes until they are golden brown: Cook the crepes until they are golden brown on both sides. This will ensure that they are cooked through.
  • Serve the crepes immediately: Crepes are best served immediately after they are cooked. This will ensure that they are warm and fluffy.

Conclusion:

Asparagus Ham Crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover ham. With a little planning and effort, you can easily make these crepes at home. So next time you're looking for a quick and easy meal, give Asparagus Ham Crepes a try!

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