1 pound fresh asparagus spears, washed and trimmed
4 thin slices cooked ham
4 slices (1 ounce each) Wisconsin Swiss cheese
1 medium tomato, thinly sliced
4 basic crepes (recipe follows)
1/2 teaspoon salt
2 1/8 cups flour
2 cups milk
1/4 cup melted butter
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon tarragon
1/2 teaspoon salt
1 1/4 cups half-and-half
1/2 cup (2 ounces) shredded Wisconsin Swiss cheese
2 tablespoons dry white wine
1 jar (2 1/2 ounces) sliced mushrooms, drained
Cook asparagus spears until crisp and tender. Place a slice of ham, cheese and tomato on each open crepe. Divide asparagus between crepes. Roll crepe around asparagus. Place them seam side down in a buttered 8 inch square baking dish. Prepare sauce and pour over crepes. Bake at 350° F for 25 minutes.
Basic Crepes: Beat eggs and salt. Add flour alternately with milk, beating until smooth. Stir in melted butter. Allow crepe batter to stand for an hour or more in the refrigerator before cooking. The flour may expand and some of the bubbles will collapse. The batter should be the same thickness as heavy cream. If the batter is too thick, add 1 to 2 tablespoons of milk and stir well.
To cook crepes, use a non-stick coated pan. Heat pan on medium heat. With one hand, pour in 3 tablespoons batter and lift the pan above the heat. Quickly rotate pan until batter covers bottom and return it to heat. Cook until light brown. Turn and brown other side for a few seconds. Makes about 30 crepes. The remaining crepes can be wrapped with wax paper and frozen for up to 3 months.
Mushroom Sauce: To make sauce, melt butter over low heat. Blend in flour and seasonings. Stir mixture until smooth and bubbly. Remove from heat, then stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir for one minute. Blend in cheese, wine and mushrooms.