HAM, ASPARAGUS & SWISS CHEESE FILLING
• 8 oz. cooked ham, chopped
• 1 Cup shredded Swiss cheese
• 1 lb. fresh asparagus spears, trimmed and cut in half
• Ground pepper to taste
• 10 prepared crêpes (http://cheflynda.com/?p=605)
(For the Mustard Velouté Sauce Topping)
• 4 Tbsp. butter
• ¼ Cup (2 oz.) all-purpose flour
(*for Paleo use 1 oz. Arrowroot starch; 1/2 the amount of flour)
• 1 Cup chicken stock
• 1 Cup milk
• ¼ Cup stone-ground mustard
• Sea Salt
• Fresh ground pepper
• Garnish: chopped fresh chives
Drop asparagus spears into pot of boiling/salted water for exactly 3 minutes, then remove immediately and place spears into an ice bath.
Combine Chopped ham, shredded Swiss cheese and pepper in a bowl.
To Assemble: Place ¼ cup ham mixture and 4 asparagus halves down the center of each crepe; roll.
(These crêpes can be filled, covered with plastic wrap, and chilled for 2 to 3 hours. When ready to serve, make the sauce, heat and serve.)
For the Sauce: Melt 4 Tbsp. butter in a pan, add the flour and mix well over heat until flour is cooked and nutty tasting, keeping it blonde.
Whisk the milk and stock into the hot roux. Cook to thicken. *At this point if you are using Arrowroot powder (instead of flour), add Arrowroot powder at this time and cook only until thickened. Whisk in mustard, salt and pepper, keep warm.
To Warm the Crêpes: Place filled crêpes, seam side down on a parchment covered baking sheet and heat at 400° until the cheese has melted and crêpes are warmed through-out.
To Serve: Top warmed crêpes with Mustard Velouté Sauce, garnish with chopped chives and serve.