Ham and Asparagus Crepes
Delight your taste buds with these elegant Ham and Asparagus Crêpes, a perfect fusion of savory flavors and French-inspired finesse. These light and delicate crêpes are made from scratch, then filled with tender, blanched asparagus, smoky slices of ham, and melty Gruyère cheese for a truly gourmet experience. A drizzle of rich heavy cream and a topping of golden, bubbling cheese tie it all together as the dish bakes to perfection in the oven. Ideal for brunches, special occasions, or a comforting dinner, these crêpes are as visually stunning as they are delicious. Easy to assemble and made with simple ingredients, they’ll quickly become your go-to recipe for impressing guests or treating yourself. Serve warm, garnished with fresh parsley, for a meal that’s as elegant as it is satisfying.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk
- 2 pieces Large eggs
- 2 tablespoons Melted butter
- 0.25 teaspoons Salt
- 1 pound Fresh asparagus
- 8 pieces Slices of ham
- 1 cup Shredded gruyere cheese
- 0.5 cup Heavy cream
- 1 tablespoon Olive oil
- 0.25 teaspoons Black pepper
- 1 tablespoon Chopped fresh parsley (optional)
Instructions
In a medium bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for 10–15 minutes.
While the batter rests, trim the ends of the asparagus and blanch in boiling salted water for 2–3 minutes until tender-crisp. Transfer to an ice bath to stop the cooking process, then drain.
Heat a non-stick skillet or crêpe pan over medium heat and lightly grease with olive oil. Pour 1/4 cup of the batter into the pan and tilt it in a circular motion to spread the batter evenly.
Cook the crêpe for 1–2 minutes until the edges begin to lift and the bottom is lightly golden. Flip and cook for an additional 30 seconds. Transfer to a plate and repeat with the remaining batter to make about 8 crêpes.
Preheat the oven to 375°F (190°C). Lay a crêpe flat on a work surface. Place 2–3 cooked asparagus spears, a slice of ham, and a sprinkle of shredded gruyere cheese on one side of the crêpe. Roll the crêpe tightly and place seam side down in a greased baking dish. Repeat with the remaining crêpes and filling.
Pour the heavy cream evenly over the rolled crêpes and sprinkle with the remaining gruyere cheese. Add a pinch of black pepper for seasoning. Bake for 15–20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley, if desired. Serve warm and enjoy.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 4647 mg | 202% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 29.8 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1753 mg | 135% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2341 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
