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    Halibut with Raw Puttanesca Salsa View Edit
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    Ham and Asparagus Crepes View Edit

    Servings: Not specified

    Directions

    For crepes, combine flour, milk, egg, thyme and salt. Beat until blended. Spray a 6-inch skillet with nonstick spray coating. Preheat skillet; then remove skillet from heat. Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with remaining batter. For sauce heat carrot, leek, and water to boiling. Reduce heat; cover and simmer 5 minutes. Do not drain. Combine milk, cornstarch, salt, and pepper. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in sherry and 1/2 cup of the cheese until melted. For filling, combine ham and asparagus and 1 cup of the sauce. Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe. Roll up. Arrange crepes, seam side down, in a 3-quart rectangular baking dish. Spoon remaining sauce over crepes. Cover; bake in a 375 degree F. oven 25 minutes or until hot. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more.

    Ingredients
    • 3/4 cup all-purpose flour
    • 1 cup skim milk
    • 1 beaten egg
    • 1/8 salt
    • 1/4 teaspoon dried thyme
    • nonstick spray coating
    • 1/2 cup shredded carrots
    • 1/2 cup sliced leeks
    • 1/2 cup water
    • 3/4 cup evaporated skim milk
    • 2 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 tablespoons dry sherry
    • 1 cup shredded cheddar cheese
    • 24 asparagus spears
    • 12 slices of baked virginia ham

    Parsed from recipe text (no separate ingredient records).
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