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Asparagus Crepes with Mushroom Sauce

Servings: 4


1 pound fresh asparagus, trimmed
4 thin slices ham
4 1-ounce slices Wisconsin Swiss cheese
1 medium tomato, thinly sliced
4 store-bought or homemade crepes (recipe follows)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon tarragon
1/2 teaspoon salt
Dash pepper
1 1/4 cups half-and-half
1 cup (4 ounces) Wisconsin Swiss cheese, shredded
2 tablespoons dry white wine
1/2 cup jarred sliced mushrooms, drained

For Homemade Crepes:
3 eggs
1/2 teaspoon salt
2 1/8 cups flour
2 cups milk
1/4 cup (1/2 stick) butter, melted

Cooking Directions:

Heat oven to 350°F. Cook asparagus spears until crisp -tender. Drain; pat dry. Divide ham slices, cheese slices and tomato slices (cut to fit) among crepes, placing slightly off-center. Roll crepes to enclose filling and place seam-side-down in buttered 8-inch square baking dish.

For sauce: Melt butter over low heat. Blend in flour and seasonings. Stir mixture until smooth and cook until bubbly. Gradually add half-and-half and cook over medium heat, stirring constantly, to boiling. Boil and stir for 1 minute. Over low heat, stir in shredded cheese, wine and mushrooms. Stir until cheese melts. Pour sauce over crepes and bake 25 minutes.

If you are making homemade crepes: Beat eggs and salt. Add flour alternately with milk, beating until smooth. Stir in melted butter. Refrigerate crepe batter 1 hour or longer before cooking. Batter should be same thickness as heavy cream. If batter is too thick, add 1 to 2 tablespoons of milk and stir well.

Heat nonstick 6-inch crepe pan or skillet over medium heat. Spread 3 tablespoons batter into pan. Off heat, rotate pan until batter covers bottom and return to heat. Cook until edges are light brown. Flip crepe and cook other side a few seconds. Repeat for desired number of crepes. (Recipe makes abut 30 crepes; remaining crepes can be frozen for up to 3 months.

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