Asparagus Cordon Bleu Crepes


  • 8 basic crepes
  • 1 1/2 lbs. fresh asparagus
  • boiling salted water
  • 8 thin slices cooked ham
  • Dijon mustard
  • 8 slices Swiss cheese
  • 2 tomatoes, peeled, seeded, chopped
  • Chopped parsley
  • fresh tarragon
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon fresh tarragon
  • 1/2 teaspoon salt, or to taste
  • pepper
  • 1 1/2 cups half and half, or evaporated skim milk
  • 1/2 lb. sauted mushrooms


  • Prepare crepes; set aside. Preheat oven to 375F. Trim asparagus spears. In a large saucepan, cook asparagus spears in boiling salted water until crisp-tender. Shock cold in ice water to stop cooking. Drain and dry with paper towels.
  • Place a slice of ham on each crepe. Spread ham slice with mustard. Top with a slice of cheese, asparagus spears and tomatoes. Sprinkle with parsley and tarragon, as desired. Roll up crepes and place in a 13 x 9 baking dish placing crepes seam side down.
  • In a medium saucepan, melt butter. Blend in flour, tarragon and salt and pepper. Make a roux and cook until mixture smells like a cooked biscuit (do not brown). Slowly stir in half & half. Stir constantly over medium high heat until mixture thickens and bubbles. Stir in mushrooms and taste for correct seasoning.
  • Pour sauce over crepes in baking dish. Bake 25 minutes or until heated through.


  • Description:
  • "An elegant and delicious take on using crepes.......much can be done
  • ahead of your guests' arrival."
  • SOURCE: Adapted from Pat Jester's Brunch Cookery