Ham And Swiss Crepes With Mustard Spinach Sauce

crepes (2)

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This is a perfect Easter brunch dish.  It pleases both types of brunch goers; those who prefer breakfast and those who prefer lunch fare. The crepes can be made ahead of time and the filling comes together in a snap.  The sauce can also be made ahead and reheated right before use.  For those who want a more breakfast centered brunch, a poached egg on top is a delicious addition.


CREPE INGREDIENTS:

2  egg whites
1 ¼ C skim milk
1 ¼ C whole wheat flour
2T olive oil
¼ t kosher salt
8 oz ham, chopped
½ C shredded Swiss cheese
1# asparagus, trimmed and blanched

SAUCE INGREDIENTS:

2 T unsalted butter
2T flour
1C low-sodium chicken stock
½ C skim milk
3T grainy Dijon mustard
¼ C spinach, chopped
salt and pepper to taste

DIRECTIONS:
Prepare the crepes
:
1.) Combine egg whites, milk, whole wheat flour, oil and salt in a large bowl.  By hand or by using an immersion blender, mix on low speed until ingredients are thoroughly combined.  Cover batter and refrigerate 1 hour.
2.) Heat an 8″ nonstick skillet over medium high heat.  Lightly spray with olive oil pan spray.  Measure ¼ C into pan and immediately swirl pan to evenly coat bottom.
3.) Cook crepe until edges begin to brown and crepe slides easily in pan.  Loosen crepe with a spatula and carefully flip it over.  Cook on the second side until cooked through, about 1 minute.  Transfer crepe to a plate to cool.
4.) Once cooled, crepes can be stacked between pieces of parchment or waxed paper.  Wrap in plastic film and store in refrigerator or freezer.

Prepare the sauce:
1.) Melt butter in small saucepan over medium heat.  Add flour and cook for 1-2 minutes. Take care not to brown butter and flour mixture.  Carefully whisk in milk and stock.  Bring sauce to a boil, reduce heat and simmer until sauce has thickened slightly.  Whisk in mustard and chopped spinach.  Adjust salt and pepper.

Assemble crepes:
1.) Lay crepe on work surface and top with 2T ea of the chopped ham and Swiss cheese.  Lay 2 pieces of asparagus down center of each crepe and roll into a cylinder.  Once all crepes have been filled, arrange on an ovenproof service platter and place in 350 degree oven for 10-15 minute or until heated through.  Remove from oven and pour 1 C sauce over the top of crepes.  Return to oven and heat until sauce is browned and bubbly.  Top each serving with poached egg and extra sauce if desired.