Ingredients

Instructions

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