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Breakfast / Brunch

Ham, Asparagus & Swiss Cheese Crêpes with mustard sauce

Of all the ways ham and Swiss can be served, nothing is better than wrapping the ingredients in a perfectly tender French Crêpe. Simply roll the ingredients in the crêpes, bake until the cheese melts, then top the crêpes with a creamy mustard sauce.

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Ingredients

FOR THE FILLING, COMBINE:

FOR THE SAUCE, MELT:

How To Make Ahead

These crêpes can be filled, covered with plastic wrap, and chilled for 2 to 3 hours. When ready to serve, make the sauce while the crêpes bake.

Instructions

Preheat oven to 400°. Coat a baking sheet with nonstick spray.

For the filling, combine ham, Swiss, and pepper in a bowl; place ¼ cup in center of each crêpe; top each with 4 asparagus halves, then roll.

Arrange crêpes seam side down on prepared baking sheet. (If crêpes have been made ahead, remove plastic wrap before baking.) Bake crêpes until cheese melts, 15–20 minutes.

For the sauce, melt butter in a saucepan over medium heat. Whisk in flour; cook 1 minute. Whisk in broth and milk; bring to a boil. Reduce heat to medium and simmer sauce 3 minutes. Whisk in mustard, salt, and pepper; simmer until heated through. Serve crêpes with sauce; top with chives.

Nutritional Facts

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