- Course: Main Course, Side Dish
- Skill Level: Easy
- Cost: Moderate
- Favorited: 45 Times
Fresh asparagus heralds springtime and makes a delectable entrée or first course encased in crêpes. Omit the ham for a vegetarian dish or to serve as a vegetable accompaniment to grilled salmon, skewered jumbo shrimp, or baked trout. These crêpes may be assembled in advance and refrigerated for last-minute baking.
- Eight 6- or 7-inch garbanzo flour or savory crêpes
- 1 large sweet white or red onion, chopped
- 1½ pounds asparagus spears, cut into 1-inch diagonal lengths
- 1 egg
- ¾ cup (6 ounces) ricotta cheese or natural cream cheese at room temperature
- ½ cup (2 ounces) shredded Gruyère or Emmenthal cheese
- 3 tablespoons grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons minced fresh flat-leaf parsley
- 2 teaspoons minced fresh tarragon or dill, or ½ teaspoon dried tarragon or dill
- 2 ounces honey-baked ham or Black Forest ham, julienned
Prepare the crêpes.
Preheat the oven to 350°F. Steam the onion and asparagus in a covered container over boiling water until the asparagus is crisp-tender, about 5 to 7 minutes. In a medium bowl, beat the egg and mix in the cheeses, garlic, parsley, tarragon or dill, ham, and steamed vegetables.
Spoon ½ cup of the filling in a ribbon down the center of each crêpe and roll to enclose. Arrange in a greased 9-by-13-inch baking dish. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once.
© 1998 Lou Seibert Pappas
Nutritional information does not include savory crêpes. For nutritional information on savory crêpes, please follow the link above.