Ham and Asparagus Crêpes with Mornay Sauce

Ham and Asparagus Crêpes with Mornay Sauce Recipe - A Delicious French-Swiss Fusion

Region / culture: France, Switzerland | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 6

Introduction

Ham and Asparagus Crêpes with Mornay Sauce is a delicious and elegant dish that combines savory ham, fresh asparagus, and creamy Mornay sauce all wrapped up in delicate herbed crêpes. This recipe is perfect for a special brunch or dinner and is sure to impress your guests.

History

Crêpes have been enjoyed in France for centuries, with both sweet and savory variations. The combination of ham and asparagus is a classic pairing that adds a touch of elegance to this dish. Mornay sauce, a rich and creamy cheese sauce, is the perfect finishing touch for these delicious crêpes.

Ingredients

Herbed crêpes

1.5 cup milk plus additional if needed for thinning
3 eggs
1.75 cup all-purpose flour
0.5 tsp salt
2.5 tbsp butter, melted
2 tbsp minced green onions
1 tbsp snipped basil
1 tbsp snipped chives

Filling

2 cup diced cooked ham
1 cup diced fresh or frozen asparagus
3 tbsp butter or margarine, divided
0.5 cup heavy cream
0.25 cup grated parmesan cheese
0.5 tsp ground white pepper
3 cup cooked rice

Mornay Sauce

3 tbsp butter or margarine
3 tbsp all-purpose flour
1 tsp chicken bouillon granules
0.75 cup milk
0.5 cup shredded swiss cheese
0.5 cup grated parmesan cheese

How to prepare

Herbed crêpes

Combine milk, eggs, flour, salt, and butter in a blender or food processor.
Blend until smooth.
Stir in green onions, basil, and chives; let the batter rest for 0.5 hour.
Test the batter for thickness; thin it with additional milk if necessary.
The batter should make thin crêpes.
Heat an 8-inch skillet and brush it with vegetable oil.
Pour 0.25 cup of well-stirred batter into the pan.
Tilt the pan so the batter covers the bottom completely.
Cook until golden brown on the underside.
Loosen the edge, turn, and cook until lightly browned on the other side.
Remove from the skillet and cool on a wire rack; stack with a piece of wax paper between each crêpe until ready for filling.
This makes 16 to 18 crêpes, twelve of which are used for this recipe.

Filling

Cook ham and asparagus in 1 tbsp butter in a large skillet over medium-high heat until the asparagus is tender-crisp.
Remove the ham and asparagus mixture; set it aside.
Melt the remaining 2 tbsp butter in the same skillet; stir in cream, cheese, and pepper.
Add rice and the reserved ham and asparagus mixture.
Fill the crêpes by placing 0.33 cup of filling along the center of each crêpe.
Fold one edge over the filling; fold the opposite edge over this.
Arrange the crêpes, seam side down, in two ungreased 13x9-inch baking dishes.
Cover and bake at 350°F (177°C) for 25 to 30 minutes or until thoroughly heated.

Mornay Sauce

Melt butter in a medium saucepan; stir in flour and bouillon granules.
Add milk and 0.75 cup of water; cook, stirring constantly, over medium heat until the mixture boils and thickens.
Add cheeses and stir until smooth.
Pour the sauce over the crêpes before serving.

Variations

Substitute cooked chicken or turkey for the ham for a different flavor.
Add mushrooms or spinach to the filling for extra vegetables.
Use a different cheese in the Mornay sauce, such as Gruyere or cheddar.

Cooking Tips & Tricks

Make sure to let the crêpe batter rest for at least 30 minutes before cooking to allow the flavors to meld together.

- Be sure to cook the crêpes until they are golden brown on both sides for the best texture and flavor.

- When filling the crêpes, be generous with the ham and asparagus mixture for a hearty and satisfying dish.

- The Mornay sauce can be made ahead of time and reheated before serving for convenience.

Serving Suggestions

Serve Ham and Asparagus Crêpes with Mornay Sauce with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Be sure to cook the crêpes on medium heat to prevent them from burning.

- When making the Mornay sauce, stir constantly to prevent lumps from forming.

Ingredient Substitutions

Use whole wheat flour for a healthier twist on the crêpes.

- Substitute almond milk for dairy milk for a dairy-free version of the dish.

Make Ahead Tips

The crêpes can be made ahead of time and stored in the refrigerator for up to 2 days.

- The filling can be prepared in advance and reheated before filling the crêpes.

Presentation Ideas

Garnish the dish with fresh herbs, such as parsley or chives, for a pop of color. - Serve the crêpes on a platter with the Mornay sauce drizzled over the top for an elegant presentation.

Pairing Recommendations

Serve Ham and Asparagus Crêpes with Mornay Sauce with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

- A side of crusty bread or garlic bread is the perfect accompaniment to soak up the delicious sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the crêpes in the oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Ham and Asparagus Crêpes with Mornay Sauce contains approximately 400 calories.

Carbohydrates

Each serving of Ham and Asparagus Crêpes with Mornay Sauce contains approximately 35 grams of carbohydrates.

Fats

Each serving of Ham and Asparagus Crêpes with Mornay Sauce contains approximately 20 grams of fats.

Proteins

Each serving of Ham and Asparagus Crêpes with Mornay Sauce contains approximately 15 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (milk, butter, cheese) and eggs.

Summary

Ham and Asparagus Crêpes with Mornay Sauce is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Ham and Asparagus Crêpes with Mornay Sauce is a delicious and elegant dish that is perfect for a special occasion. With a balance of flavors and textures, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. The delicate crepes filled with savory ham and crisp asparagus, topped with a creamy mornay sauce, seemed like the perfect combination of flavors and textures. I knew I had to learn how to make it.

I first came across the recipe for Ham and Asparagus Crêpes with Mornay Sauce in an old cookbook that I found at a local thrift store. The pages were yellowed and brittle, with handwritten notes in the margins. As I read through the recipe, I could tell that it had been passed down through generations, each cook adding their own twist to make it their own.

I decided to try my hand at making the dish for a family dinner. I carefully followed the instructions, mixing the batter for the crepes until it was smooth and thin. I poured a ladleful of the batter into a hot pan, swirling it around until it covered the bottom in a thin layer. As the crepe cooked, I could smell the nutty aroma of the butter mingling with the flour.

Once the crepe was cooked, I carefully flipped it over and added a few slices of ham and a handful of blanched asparagus spears to the center. I folded the edges of the crepe over the filling, creating a neat little package. In a separate pan, I melted butter and flour together to create a roux, which I then whisked with milk and cheese to make the mornay sauce.

When the sauce was thick and bubbly, I poured it over the crepes, letting it pool around the edges. I sprinkled the top with a little more cheese and popped the dish under the broiler until it was golden and bubbly.

As I sat down to eat with my family, I watched as they took their first bites of the Ham and Asparagus Crêpes with Mornay Sauce. Their eyes lit up with delight as they tasted the rich, creamy sauce and the tender ham and asparagus nestled inside the delicate crepes. They exclaimed over how delicious it was, and I couldn't help but feel a swell of pride at having successfully recreated the recipe.

Over the years, I have continued to make the Ham and Asparagus Crêpes with Mornay Sauce for special occasions and family gatherings. Each time I make it, I think back to that first time I saw the recipe and how captivated I was by its simplicity. I have since added my own touches to the dish, tweaking the seasonings and experimenting with different cheeses, but the basic recipe remains the same.

I like to imagine that the recipe has been passed down through the generations, each cook adding their own twist to make it their own. I hope that one day my own grandchildren will learn to make the dish and pass it on to their children, keeping the tradition alive for years to come. For now, I will continue to enjoy making and sharing this delicious and comforting dish with my loved ones, knowing that it will always hold a special place in my heart.