Ham and Asparagus Crepes with Mornay Sauce

Instructions

Herbed crêpes

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

Filling

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

Mornay Sauce

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