Ham asparagus and Swiss Cheese Crepes, with Mustard Sauce To Stephanie with Love

I make this dish just for Stephanie, she loves it. 

Ham asparagus and swiss cheese crepes

Servings/Yield

10 crepes

Plan to make the crepe batter at least an hour ahead of time, or refrigerate the batter for up to 24 hours.

• 8 oz. cooked ham, chopped
• 1 cup swiss cheese
• 1 lb asparagus, lightly steamed
• 10 crepes, recipe below
• 4 Tablespoons butter
• ¼ cup flour
• 1 cup chicken broth
• 1 cup milk
• ¼ cup stone ground mustard
• chives, chopped
• 3 eggs, beaten
• 1 cup milk
• 1 Tablespoons vegetable oil, (in my house we use only olive oil and its fine.)
• 1 cup flour
• salt & pepper to taste

Method

In a blender, combine the last five (eggs-salt) ingredients; cover and process until smooth. Refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

preheat oven to 400

Combine ham, swiss and pepper in a bowl.. Place 1/4 cup of this mixture and 4 asparagus spears down the center of each crepe. roll.
Arrange crepes seam side down on a baking sheet. Bake until cheese has melted, 15-20 minutes.

Melt butter for sauce. wisk in flour cook about one minute.Whisk in broth and milk and bring to a boil. reduce heat to medium and cook three minutes. Whisk in mustard, salt and pepper. Serve crepes with sauce and top with chives.