Thursday, April 10 2014, 01:45 PM MDT
Ham and Swiss Crepes with Mustard Spinach Sauce
As Aired on April 10, 2014
Recipe Courtesy of Petite Feast Chef Victoria Topham
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.
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
2 T unsalted butter
1C low-sodium chicken stock
½ C skim milk
3T grainy Dijon mustard
¼ C spinach, chopped
salt and pepper to taste
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.
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.