Ham, Swiss and Asparagus Crepes

Ingredients

Basic Crepe Recipe (10-12 crepes)
3 eggs, beaten
1 cup milk
1 Tbsp. vegetable oil
1 cup flour
1/2 tsp. salt

Sauce

1 stick butter
1/4 cup flour
1/2 tsp. dry mustard
3 cups chicken broth
1 1/2 cups half & half
salt & pepper to taste

Filling

1 1/2 to 2 cups diced ham, turkey or chicken
10-12 cooked asparagus spears

Topping

1 1/2 cups shredded Swiss Cheese
2 Tbsp. chopped parsley

Directions

Prepare crepes and set aside.  To make sauce, melt butter, stir in flour and mustard, cook for
1 minute.  Add broth, simmer and stir until thickened.  Add half and half and continue to
stir until thick.  Add salt and pepper.  While making sauce, cook the asparagus and sauté the
ham to remove any excess water.  Combine cooked meat with half of the sauce.  Place
1 asparagus spear with about 1/4 cup of meat sauce on the lower 1/3 of each crepe and
roll up.  With seam down, place assembled crepes in prepared dish.  Cover crepes with
remaining sauce and sprinkle with cheese.  Bake in 350 degree oven for 20 to 25 minutes.
Sprinkle parsley on top and serve.