Captain Samuel Eddy House
Bed and Breakfast Inn

Auburn, Massachusetts

Specialty Recipe

Ham, Swiss, and Asparagus Crepes

Ingredients

Basic Crepe recipe (10-12 crepes)

3 eggs, beaten

1 cup milk

1 Tablespoon vegetable oil

1 cup unbleached flour

1/2 teaspoon salt

Sauce

1 stick of butter

3/4 cup unbleached flour

1/2 teaspoon dry mustard

3 cups chicken broth

1-1/2 cups half & half

salt and pepper to taste

Filling

1-1/2 to 2 cups of diced ham or turkey ham

10 to 12 cooked asparagus spears

Topping

1-1/2 cups shredded Swiss cheese

2 Tablespoons chopped parsley

Prepare crepes and set aside. To make sauce, melt butter, stir in flour and mustard, and 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 saute ham to remove any excess water. Combine coked ham with half of the sauce. Place 1 asparagus spear with about 1/4 cup of the 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.

Serves: 5 to 6.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)