Name: Asparagus and ham crepes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 6 thin slices light ham; 3 thin slices light cheddar, halved; 2 bunch asparagus, trimmed, blanched; 1/3 cup (80ml) light evaporated milk; 1 tablespoon grated light cheddar; salad leaves, to serve; Crepe batter; 1/2 cup (75g) plain flour; 1 egg; 1 cup (250ml) light milk; cooking oil spray

Ingredients

6 thin slices light ham

3 thin slices light cheddar, halved

2 bunch asparagus, trimmed, blanched

1/3 cup (80ml) light evaporated milk

1 tablespoon grated light cheddar

salad leaves, to serve

Crepe batter

1/2 cup (75g) plain flour

1 egg

1 cup (250ml) light milk

cooking oil spray

Method

1.To make batter, sift flour with a pinch of salt into a bowl. Whisk in egg. Stir in half of milk, until smooth. Stir in remaining milk to make a pourable batter.

2.Heat a non-stick frying pan on medium. Spray with cooking oil spray. Add 1/1, cup of batter and tilt pan to cover base. Cook for 1 minute, until bubbles appear. Turn crepe and cook for another minute. Repeat with remaining batter to make six crepes.

3.Preheat grill on high. Top each crepe with a slice each of ham and cheese and two asparagus spears. Roll to enclose. Place in an ovenproof dish. Pour over evaporated milk and scatter with grated cheese. Season with pepper.

4.Grill for 3-5 minutes, until sauce is bubbling. Serve immediately with salad.

To save time, make the batter the night before and store it in the fridge Quickly blanching or steaming asparagus helps retain its colour, flavour and nutrient content. If you don’t have a steamer, stand the spears in a little boiling water, cover and simmer for 3-6 minutes.
Note

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Ingredients

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