Ham & Asparagus Crepes

I liked these, Makayla tried them, but didn't like them, and Austin hasn't been home for dinner yet, but when I told him what I made, he wasn't excited, so he probably won't eat them.

Crepe Recipe:
3 eggs
2 1/4 C. milk
1/4 tsp. salt
1 1/2 C. flour
1 1/2 T veg. oil

Whip the crepe ingredients in a blender, let rest for a couple minutes. Lightly butter a non-stick pan and heat to medium. Pour just slightly less than 1/4 cup batter into the center of the pan. Roll around to distribute the batter. Cook a couple of minutes, until the crepe has begun to lose its sheen. Flip and lightly brown the other side. Remove and set aside, separating each crepe with wax paper (I just piled them up on a plate without the wax paper.)

Crepe filling:
3/4 c. grated cheddar cheese
3/4 c. grated jack cheese
1-2 c. cubed ham (I fried mine)
1-2 c. diced cooked asparagus

Fill each crepe with cheese, ham and asparagus. Roll up and place in a lightly greased 13x9 pan.

Cheese sauce:
4T Butter
3T flour
1 1/2 c. milk
1/2 C. grated cheddar cheese

Melt the butter in a sauce pan over medium heat. Add flour and stir until just beginning to bubble around the edges. Reduce heat and add milk and stir constantly until smooth and sauce becomes thick. Add cheese and stir until melted. Pour the cheese sauce over the top of the filled crepes. Bake at 35o for 15 minutes (until heated through).

This recipe is a little lengthy, but well worth the while. You can actually split up the process throughout the day to ease up on prep time. For example, you can double the crepe recipe and make them in the morning for breakfast. Just fill with fruit, yogurt and/or whipped cream. Then save the remaining crepes for dinner. Then cheese sauce, too, can be made in advance, therefore the actual assemble of the crepes would only take a few minutes.