Ingredients
1/2 cup milk1 egg1 tablespoon canola oil1/4 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt24 fresh asparagus spears, trimmed8 thin slices deli ham8 slices Swiss cheeseMUSHROOM CHEESE SAUCE:3 tablespoons butter3 tablespoons all-purpose flour1 teaspoon chicken bouillon granules1 cup water1/4 cup shredded cheddar cheese1/3 cup half-and-half cream1 can (4 ounces) mushroom stems and pieces, drained1 tablespoon minced chives
Preparation
In a blender, combine the first six ingredients; cover and process until smooth. Refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry.
On each crepe, layer a ham slice, Swiss cheese slice and three asparagus spears. Roll up and place in a greased 11x7-in. baking dish.
In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar cheese until melted. Stir in the cream, mushrooms and chives. Pour over crepes.
Bake, uncovered, at 350° for 20-25 minutes or until heated through.
