Crepes:
1 cup milk
3 eggs
2/3 cup flour
Mix in blender. Cook in crepe pan. Makes 12.
Fill:
12 slices thinly sliced ham
4 slices of your favorite cheese
1 can asparagus spears, drained
Lay crepes flat. Place thin slice of ham on each, 1/3 slice of cheese, 2 slices of canned asparagus. Roll up and place in a 9 x 13 pan. Cover with foil. Bake at 325F for 30 minutes. Brown the last 5 minutes. Serve 2 on plate with cheese sauce.
Cheese Sauce:
3 tablespoons melted butter
3 tablespoons flour
1 cup milk
1 cup grated Cheddar cheese
Melt first 3 ingredients on low in a nonstick saucepan. Add grated Cheddar cheese and a touch of white pepper. Melt slowly until smooth. Serves 6.
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