Swiss, Ham & Asparagus Crepes

8-10 prepared crepes8 oz. cooked, chopped ham
1 1/2 c. shredded Swiss cheese

In a medium bowl, toss together 8 ounces chopped, cooked ham, 1 1/2 cups shredded swiss cheese, pinch of black pepper. Spoon 1/4 cup of ham/cheese mixture down the center of each crepe and top with 2 asparagus spears, cut in half (so you’ll have four pieces of asparagus per crepe). Roll up enchilada-style. Arrange the crepes seam-side down on a lightly greased baking sheet. Bake the crepes at 400 degrees for 10-12 minutes, until the cheese has melted and the crepes are golden brown.

4 T. butter
1 c. chicken broth
1 c. milk
2 T. stone-ground mustard
salt & pepper to taste

While the crepes are baking, melt 4 tablespoons butter in a medium saucepan. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly. Slowly whisk in 1 cup low-sodium chicken broth and 1 cup lowfat milk until the mixture is smooth. Bring the mixture to a low boil, stirring often, and simmer for 3-4 minutes, until thickened. Whisk in 2 tablespoons stone-ground mustard (use more according to taste) and add salt and pepper to taste. Serve the warm ham/asparagus crepes topped with the sauce.

from: My Kitchen Cafe