Asparagus Crepes An absolutely wonderful, fast, and easy way to treat family or friends with this dish.

Asparagus Crepes

Ingredients:

1/2 cup milk

1 egg, beaten

1 tablespoon cooking oil

1/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

8 slices boiled ham

4 large slices Swiss Cheese cut in half

1 pound baked asparagus spears*

To Bake Asparagus:

*Bake Asparagus at 400 degrees in oven. Place on a baking sheet, drizzle with olive oil, season with salt and pepper. It is done when the point of a knife pierces the asparagus easy.

To make crepes:

Combine milk, beaten egg and cooking oil. Stir in flour, baking powder and salt. Heat an 8" skillet over medium-high heat. Brush with shortening. Pour batter 2 tablespoons at a time, into skillet. tilt to make a round 6" crepe. Brown 1 minute and turn and brown other side.

With each crepe, place a slice of ham, a slice of Swiss cheese, and asparagus and roll each crepe. Place in a baking dish. Spoon Mushroom Sauce over crepes. Bake at 350 for 20 to 30 minutes.

Mushroom Sauce

Ingredients:

8 ounces mushrooms, sliced and sauteed

3 tablespoons butter

3 tablespoons flour

1 cup water

2 teaspoons instant chicken bullion

1/3 cup coffee cream

1/4 cup cheddar cheese

1 tablespoon chopped chives

In a medium saucepan saute mushrooms in butter. Stir in flour, gradually add water. Add remaining ingredients. Cook over medium heat stirring constantly until sauce is thickened.

The crepes can be made ahead and stacked with a sheet of wax paper between each crepe. The sauce can be made ahead and reheated. If you do not appreciate asparagus as I do substitute another vegetable, perhaps a trip of zucchini or summer squash.