Ham and Asparagus Crêpes with Béchamel

The French crêpe is light, thin and not only delicious with butter and maple syrup for breakfast, but it is amazing for stuffing with meat, veggie and cheese, topped with a classic white bechamel sauce and you have yourself an easy sophisticated dish.

Crêpes:
¾ cups all-purpose flour, unbleached
1 large egg
1 egg yolk
1¼ cups milk
1 tsp. extra-virgin olive oil
pinch sea salt
10 slices black forest ham
10 spears asparagus, steamed
10 slices Swiss cheese

Béchamel:
2 Tbsp. butter
2 Tbsp. all-purpose flour, unbleached
2 cups milk, warm
½ tsp. sea salt
pinch nutmeg

Make the Crêpes:
In a bowl mix the salt and flour, make a pit in the middle and add the egg and egg yoke. Whisk in the milk slowly until there are no more lumps. Let rest on the counter for 30 minutes.

Pour the batter in a hot non-stick pan (just enough to cover the bottom of the pan and cook the crêpes. Set the crêpes aside.

Make the Béchamel:
Melt 2 Tbsp. of butter. Add 2 Tbsp. of flour and cook for a few minutes (don't let the flour turn brown). Slowly add the warm milk by whisking constantly. Cook for about 10 minutes until the sauce has thickened (béchamel is thicker than gravy). Add the salt and the nutmeg.

Assemble the Crêpes:
Lay them flat. Then add a few slices of ham, 2 slices of Swiss cheese and 2 steamed asparagus spears. Add 2 Tbsp. of béchamel and roll up the crêpe.

Place them in an oven safe dish and reheat for 15 minutes in a preheated 350°F (180°C/160°C fan, Gas Mark 4) oven.

Place the crêpes in a dish, pour the béchamel sauce on top and serve.

Makes 5 servings.