Ham And Asparagus Crepes

• 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

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

allpurpose flour, milk, egg, salt, thyme, nonstick spray coating, shredded carrot, water, milk, cornstarch, salt, pepper, sherry, cheddar cheese, virginia ham

Taken from www.food.com/recipe/ham-and-asparagus-crepes-55996 (may not work)