Dinner Crepes

(credit Taste of Home)

INGREDIENTS
1 cup milk
2 eggs
½ cup flour
½ teaspoon baking powder
½ teaspoon salt

24 asparagus spears, trimmed*
12 slices deli ham
12 slices Swiss cheese

Mushroom Cheese Sauce
3 tablespoons butter
3 tablespoons flour
1 teaspoon chicken bouillon granules
1 cup water
¼ cup shredded cheddar cheese
1/3 cup half-and-half
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon minced chives

DIRECTIONS
In blender, combine the first five ingredients; cover and process mixture until smooth.

Heat a lightly greased 8-in. nonstick skillet; pour just enough batter into center of skillet to coat bottom of pan (about 1/5 cup). Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove. Repeat with remaining batter, greasing skillet as needed.

In a large skillet, bring ½ in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry.

On each crepe, later a ham slice, Swiss cheese slice, and three asparagus spears. Roll up and place in a greased 11 in x 7 in x 2 in baking dish.

In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Stir in cream, mushrooms, and chives. Pour over crepes. Bake uncovered at 350 degrees for 20-25 minutes or until heated through.

*NOTE: If you don’t like asparagus, you can steam some broccoli and mix with the cheese sauce instead.