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

1. Prepare the crepes.
2. Preheat the oven to 350F.
3. Steam the onion and asparagus in a covered container over boiling water until the asparagus is crisp-tender, about 5 to 7 minutes.
4. In a medium bowl, beat the egg and mix in the cheeses, garlic, parsley, tarragon or dill, ham, and steamed vegetables.
5. Spoon 1/2 cup of the filling in a ribbon down the center of each crepe and roll to enclose.
6. Arrange in a greased 9-by-13-inch baking dish.
7. Bake in the oven for 10 to 15 minutes, or until heated through.
8. 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)