Ham And Asparagus Crepes - cooking recipe

Ingredients

3/4 cup all-purpose flour
1 cup skim milk
1 beaten egg
1/8 salt
1/4 teaspoon dried thyme
nonstick spray coating
1/2 cup shredded carrot
1/2 cup sliced leek
1/2 cup water
3/4 cup evaporated skim milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dry sherry
1 cup shredded cheddar cheese
24 asparagus spears
12 slices of baked virginia ham

Preparation

For crepes, combine flour, milk, egg, thyme and salt.
Beat until blended.
Spray a 6-inch skillet with nonstick spray coating.
Preheat skillet; then remove skillet from heat.
Pour in 2 tablespoons batter.
Lift and tilt skillet to spread batter.
Return to heat; brown on one side only.
Invert skillet over paper towels; remove crepe.
Repeat with remaining batter.
For sauce heat carrot, leek, and water to boiling.
Reduce heat; cover and simmer 5 minutes.
Do not drain.
Combine milk, cornstarch, salt, and pepper.
Stir into vegetable mixture.
Cook and stir until thickened and bubbly.
Stir in sherry and 1/2 cup of the cheese until melted.
For filling, combine ham and asparagus and 1 cup of the sauce.
Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe.
Roll up.
Arrange crepes, seam side down, in a 3-quart rectangular baking dish.
Spoon remaining sauce over crepes.
Cover; bake in a 375 degree F.
oven 25 minutes or until hot.
Sprinkle with remaining cheese.
Bake, uncovered, 5 minutes more.