Asparagus Ham Crepes

• 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
• 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

1. In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through.

milk, egg, canola oil, allpurpose, baking powder, salt, deli, swiss cheese, butter, allpurpose, chicken bouillon granules, water, cheddar cheese, cream, mushroom stems, chives

Taken from www.tasteofhome.com/recipes/asparagus-ham-crepes/ (may not work)