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Ham and Asparagus Crepes

Enjoy these comforting Ham and Asparagus Crepes that combine tender crepes with savory ham and vibrant asparagus, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Brunch, Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 350
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 1 cup all-purpose flour Use half whole wheat for a nuttier note.
  • 1.25 cups milk Whole milk gives richness; swap for a plant-based milk for dairy-free.
  • 2 large eggs Bind the batter and add structure.
  • 2 tablespoons melted butter Plus extra for the pan to keep crepes from sticking.
  • 0.5 teaspoon salt
  • 1 pinch black pepper
Filling
  • 8-10 pieces thin asparagus spears Trimmed and blanched until just tender.
  • 8 slices ham Diced or thinly sliced; leftover or deli ham works.
  • 1 cup grated Gruyere or Swiss cheese Melts beautifully; for a non-dairy option, try nutritional yeast.
  • 1 tablespoon Dijon mustard Optional, for a gentle tang.
  • to taste pieces fresh herbs (chives or parsley) For garnish.

Method
 

Make the Batter
  1. In a bowl, whisk together flour, milk, eggs, melted butter, salt, and pepper until smooth. Let rest for 10 minutes.
Blanch the Asparagus
  1. Bring salted water to a boil, add asparagus for 1-2 minutes until bright green, then plunge into ice water. Pat dry and cut into 2-inch pieces.
Cook the Crepes
  1. Warm a nonstick skillet over medium heat and brush with a little butter. Pour about 1/4 cup batter, swirling to coat thinly. Cook for 1-2 minutes until edges lift, flip, and cook for 30 seconds more.
Fill and Serve
  1. Lay the crepe on a plate, spread a thin smear of Dijon if using, sprinkle cheese, add ham and asparagus, then fold or roll.
  2. For an extra touch, place filled crepes back in the skillet for a minute to warm through.

Notes

For a gluten-free option, use a 1:1 gluten-free flour blend. Miniature crepes make a lovely festive appetizer.