Asparagus & Ham Crepes
- Eight 6- or 7-inch garbanzo flour or savory crepes
- 1 large sweet white or red onion, chopped
- 1 1/2 pounds asparagus spears, cut into 1-inch diagonal lengths
- 1 egg
- 3/4 cup (6 ounces) ricotta cheese or natural cream cheese at room temperature
- 1/2 cup (2 ounces) shredded Gruyere or Emmenthal cheese
- 3 tablespoons grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons minced fresh flat-leaf parsley
- 2 teaspoons minced fresh tarragon or dill, or 1/2 teaspoon dried tarragon or dill
- 2 ounces honey-baked ham or Black Forest ham, julienned
- Prepare the crepes.
- Preheat the oven to 350F.
- Steam the onion and asparagus in a covered container over boiling water until the asparagus is crisp-tender, about 5 to 7 minutes.
- In a medium bowl, beat the egg and mix in the cheeses, garlic, parsley, tarragon or dill, ham, and steamed vegetables.
- Spoon 1/2 cup of the filling in a ribbon down the center of each crepe and roll to enclose.
- Arrange in a greased 9-by-13-inch baking dish.
- Bake in the oven for 10 to 15 minutes, or until heated through.
- Serve at once.
eight, sweet white, lengths, egg, ricotta cheese, gruyere, parmesan cheese, garlic, parsley, tarragon, honey
Taken from www.cookstr.com/recipes/asparagus-amp-ham-crecircpes (may not work)