Ham and Asparagus Crepes
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INGREDIENTS 12 thin slices boiled ham 1 pound asparagus Mornay  OR  Hollandaise Sauce Peel the lower third of each asparagus spear and simmer, uncovered, in plenty of lightly salted water for about 15 minutes or until tender. Spread out the crepes and cover each crepe with a slice of ham. Over the ham place 2 or 3 asparagus spears and roll up the crepes. Place the crepes in a buttered ovenproof dish. Dot the surface of the crepes with butter and bake in a preheated 400 degree oven for 15 minutes. Cover with Mornay or Hollandaise sauce Makes 8 crepes