Click Here For Over 100,000 Recipes!
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 375F oven 25
minutes or until hot. Sprinkle with remaining cheese.
Bake,
uncovered, 5 minutes more.
