Ham and Asparagus Crepes With Parmesan Cheese

ham asparagus crepes
anamejia18/iStock/Getty Images
Ratings (22)
  • Total: 45 mins
  • Prep: 25 mins
  • Cook: 20 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
501 Calories
29g Fat
41g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 501
% Daily Value*
Total Fat 29g 37%
Saturated Fat 14g 69%
Cholesterol 206mg 69%
Sodium 961mg 42%
Total Carbohydrate 41g 15%
Dietary Fiber 5g 17%
Protein 21g
Calcium 456mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make these crepes for a special brunch, lunch, or dinner. The crepes are a great way to use leftover ham, but feel free to use deli ham if that's what you have. 

If you need to cut corners, use your favorite brand of Alfredo sauce instead of the homemade Parmesan cheese sauce.

Plan to make the crepe batter at least an hour ahead of time, or refrigerate the batter for up to 24 hours.

Ingredients

  • For the Crepes:
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon Cajun seasoning (or paprika, for color)
  • For the Filling:
  • 1 tablespoon olive oil
  • 1 to 1 1/2 cups diced ham (or thinly sliced)
  • 18 to 24 asparagus spears
  • Optional: salt and freshly ground black pepper, to taste
  • For the Sauce:
  • 3 tablespoons butter (unsalted)
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • Optional: 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons fresh chopped parsley
  • 1 cup fresh shredded Parmesan cheese (or about 2/3 cup if it is finely grated)
  • Garnish: more Parmesan cheese, to taste

Steps to Make It

Crepes

  1. In a blender, combine the 2 eggs, 3/4 cup milk, 1/2 cup flour, 2 tablespoons melted butter, 1/2 teaspoon salt, and Cajun seasoning or paprika, if using. Blend until smooth.

  2. Refrigerate the batter for at least 1 hour or overnight.

Filling

  1. Cut the ham into small dice or slice it thinly. Set aside.

  2. Heat oven to 500 F.

  3. Trim the asparagus and rinse. Dry with paper towels.

  4. Toss asparagus with olive oil or olive oil with fresh lemon to coat thoroughly. Arrange in a single layer in a shallow baking dish; roast for 10 minutes.

  5. Remove the asparagus spears to a plate and set aside to cool.

Sauce

  1. In a medium saucepan over medium heat, saute the onion in 3 tablespoons of butter until tender. Add the garlic and chopped red bell pepper and saute for 1 minute longer. Stir in flour until blended. Continue to cook for 2 minutes, stirring constantly.

  2. Gradually add the milk to the roux mixture, stirring constantly. Add 1/2 teaspoon salt, the pepper, parsley, and the shredded Parmesan cheese. Continue cooking, stirring, until thickened.

  3. Grease a 9-by-13-by-2-inch baking dish.

  4. Heat oven to 350 F.

  5. Place a crepe on a large plate. Arrange some ham and 3 to 4 spears of asparagus on the center of the crepe. Spoon about 2 tablespoons of sauce over the ham and asparagus; roll up or fold as desired. Repeat with the remaining crepes and filling.

  6. Arrange the filled crepes in the prepared baking dish; pour remaining sauce over them.

  7. Sprinkle with more shredded Parmesan cheese.

  8. Bake in the preheated oven until hot and bubbly.