Ham and Asparagus Crepes with Mornay Sauce Recipe

Herbed crêpes :

• Combine milk, eggs, flour, salt, and butter in blender or food processor.
• Blend until smooth.
• Stir in green onions, basil, and chives; let rest ½ hour.
• Test batter for thickness; thin with additional milk if necessary.
• Batter should make a thin crêpe.
• Heat 8-inch skillet and brush with vegetable oil.
• Pour ¼ cup of well-stirred batter into pan.
• Tilt pan so batter covers bottom completely.
• Cook until golden brown on underside.
• Loosen edge, turn, and cook until lightly browned on other side.
• Remove from skillet and cool on wire rack; stack with a piece of wax paper between each crêpe until ready for filling.
• This makes 16 to 18 crêpes twelve are used for this recipe.

Filling :

• Cook ham and asparagus in 1 tablespoon butter in large skillet over medium-high heat until asparagus is tender crisp.
• Remove ham and asparagus mixture; set aside.
• Melt remaining 2 tablespoons butter in same skillet; stir in cream, cheese, and pepper.
• Add rice and reserved ham and asparagus mixture.
• Fill crêpes by placing ? cup filling in along center of crêpe.
• Fold one edge over filling; fold opposite edge over this.
• Arrange crêpes, seam side down in two ungreased 13×9-inch baking dishes.
• Cover and bake at 350°F for 25 to 30 minutes or until thoroughly heated.

Mornay Sauce :

• Melt butter in medium saucepan; stir in flour and bouillon granules.
• Add milk and ¾ cup water; cook, stirring constantly, over medium heat until mixture boils and thickens.
• Add cheeses and stir until smooth.
• Pour sauce over crêpes before serving.