Information
Notes
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.
Ingredients
- Eight 6- or 7-inch garbanzo flour or savory cr?pes
- 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
Directions
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.
Nutritional Information
Nutritional information does not include savory crêpes. For nutritional information on savory crêpes, please follow the link above.