Ham And Cheese Crepes - cooking recipe

Ingredients

2 cups diced cooked ham
1 lb fresh asparagus or (10 ounce) package frozen asparagus cuts
12 (6 inch) crepes
3 tablespoons butter
1/2 teaspoon salt
fresh ground black pepper, to taste
2 tablespoons finely minced shallots
3 tablespoons all-purpose flour
1 cup half-and-half
1/2 cup milk
2 tablespoons sauterne white wine
2 teaspoons Dijon mustard
6 ounces grated gruyere cheese, divided
2 tablespoons chopped fresh parsley
freshly grated nutmeg

Preparation

Cut tough ends off asparagus spears. Steam until just tender.
Immediately plunge spears into iced water and let sit for about 5 minutes.
Drain and cut into 1-inch pieces; set aside.
Melt butter in a saucepan over medium heat. Add the shallots, salt, and freshly ground black pepper; cook for a couple of minutes.
Add the flour and continue cooking, stirring constantly, until flour turns golden brown.
Add half-and-half and milk and whisk until smooth.
Continue cooking, stirring frequently, until sauce thickens.
Reserve 1/4 cup of the grated cheese in a separate dish and set aside.
Add the remaining cheese to the sauce and stir until cheese is melted.
Stir in wine, Dijon mustard, and a dash of freshly grated nutmeg.
Remove 1 cup of sauce and keep warm until ready to serve.
Stir ham and asparagus into remaining sauce and mix thoroughly. Simmer until heated through.
Place one crepe on a flat surface. Spoon about 1/3 cup of the ham mixture across the middle of the crepe.
Roll up crepe and place on a platter seam side down.
Repeat with remaining crepes.
Pour the reserved sauce over the filled crepes.
Sprinkle the finished crepes with reserved cheese and the parsley.
Serve immediately.