ANN COX EASTES / KROGER
8 oz. thinly sliced deli ham
8 oz. mozzarella cheese slices
1 lb fresh asparagus, ends trimmed and blanched
8 prepared crepes
Place one thin ham slice in center of each crepe; top with slice of mozzarella cheese and a few asparagus spears. Roll crepe, starting from one side. Lay seam side down in a 9X 13 baking dish. Place in preheated 400 F oven and bake for 20 minutes. Remove from heat and serve with
mustard sauce. Yield: 4-6 servings.
2 T butter
1/4 c all-purpose flour
1 c fat-free chicken broth
1 c skim milk
1/4-1/3 c stone ground or coarse ground mustard
Chopped fresh chives for garnish, optional
In a small saucepan melt butter; add flour to mix, stirring with a wire whisk. Gradually stir in chicken broth and milk, continually stirring to mix as sauce thickens. Whisk in mustard after sauce has thickened. Serve with crepes and top with chives for garnish if desired. Yield: 2 cups sauce.
1/2 c milk
1/2 c water
3 T butter, melted
3/4 c all-purpose flour
1/2 t salt
Combine all ingredients in blender container; blend until smooth. Heat nonstick 10-inch omelet pan to medium-high heat. For each crepe pour ¼ cup batter into pan, rotating pan as batter is poured. Cook until lightly browned on bottom. Remove from pan, or if desired, turn and lightly brown on other side. Crepes to be filled need only to be browned on one side. Use unbrowned side for filling. Yield: 8-10 crepes.