1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Ham and Asparagus Crepes With Parmesan Cheese

User Rating 5 Star Rating (1 Review)


Crepe Batter Cooking


Image © Diana Rattray
Plan to make the crepe batter at least an hour ahead of time, or refrigerate the batter for up to 24 hours.


  • Crepes
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon Cajun seasoning or paprika, for color
  • Filling
  • 1 tablespoon olive oil
  • 1 to 1 1/2 cups diced or thinly sliced ham
  • 18 to 24 spears of asparagus
  • Salt and freshly ground black pepper
  • Sauce
  • 3 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped red bell pepper, optional
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons fresh chopped parsley
  • 1 cup fresh shredded Parmesan cheese, or about 1/2 cup if finely grated
  • More Parmesan cheese for topping


In a blender, combine the 2 eggs, 3/4 cup milk, 1/2 cup flour, 2 tablespoonsmelted butter, 1/2 teaspoon salt, and Cajun seasoning or paprika, if using. Blend until smooth. Refrigerate for at least 1 hour or overnight.

Cut ham into small dice or slice thinly.

Heat oven to 500°.

Toss asparagus with olive oil or olive oil with fresh lemon to coat thoroughly. Arrange in a single layer in a shallow baking dish; roast for 10 minutes. Remove and let the spears cool.

In a medium saucepan, saute the onion in 3 tablespoons of butter until tender. Add the garlic and chopped red bell pepper and saute for 1 minute longer. Stir in flour until blended. Gradually add the milk, stirring constantly. Add 1/2 teaspoon salt, the pepper, parsley, and the shredded Parmesan cheese. Continue cooking, stirring, until thickened.

Grease a 13x9-inch baking dish. Heat oven to 350°.

Place a crepe on a plate. Arrange ham and 3 to 4 spears of asparagus on the center of the crepe. Spoon about 2 tablespoons of sauce over the ham and asparagus; roll up or fold as desired. Arrange in the prepared baking dish; pour remaining sauce over the filled crepes. Sprinkle with more shredded Parmesan cheese. Bake until hot and bubbly.
Serve with tossed salad.

More Recipes
Creamed Ham With Cornbread Wedges
Ham Casserole with Noodles and Cheddar Cheese
Ham Casserole Recipe with Macaroni and Cheese
Creamy Pasta With Ham and Asparagus
Asparagus With Bacon

User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent dinner/alternative, Member Hildreth4

Although I love crepes, my meal prep time is limited. I substituted crescent rolls from the can for the crepes. The meal was awesome and was given rave reviews.

1 out of 2 people found this helpful.

©2014 About.com. All rights reserved.