We knew it was Easter when we woke up this morning because that is what the calendar said. And, of course, the Easter Bunny left behind a substantial haul of little treasures. When we looked outside, however, we were sure that another popular holiday figure and his reindeer should have come instead. The ground was covered with several inches of fresh snow and the temperature was a brisk 28 degrees F. Did that deter us? Of course not. When there are chocolate eggs and jellybeans to be found, we are on the job. With the kids bundled up in their snow pants, we lumbered outside for the annual backyard Easter egg hunt. The Easter Bunny, feeling rather ambitious, hid about 50 eggs in snow-covered bushes, under the slide, and in the vegetable garden. Let’s just say that, by the time that all eggs were accounted for, we were happy to come inside to a warm plate of Hot Cross Buns.
To honor my blog anniversary yesterday (see my Top 10 Recipes), my thoughtful husband and boys bought me a crepe pan and a beautiful new crepe cookbook, Crepes by Lou Seibert Pappas. By the time that our Easter dinner was said and done, we were left with the usual mass of leftover ham. The inspiration for this recipe came from the new cookbook, though I took several liberties with the flavor of the crepes and the filling. Between the Asparagus Frittata with Smoked Paprika, Thyme & Feta Cheese and Asparagus, Tomato & Feta Cheese Puff Pastry Tart, I have inundated you with asparagus recipes lately. My only excuse is that it tastes like spring and how I yearn for the mild temperatures and the joy of that season.
In a blender, combine 2 large eggs, 1 cup 2% milk, 1/3 cup water, 1 cup all-purpose flour, 1/4 teaspoon salt, 2 tablespoons butter, melted and cooled,
Remove the crepe batter from the fridge and stir. Heat a 9- or 10-inch nonstick crepe pan over medium-high heat. Lift the pan from the heat, pour 1/4 cup crepe batter onto the pan in a circular motion, and swirl to evenly coat the pan. Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned.
Preheat the oven to 350 degrees F.
Trim the tough ends from 1 1/2 pounds asparagus, and cut diagonally into 1-inch pieces. Steam until the asparagus is just tender, 4 to 5 minutes.
In a large bowl, beat 1 large egg. Whisk in 2/3 cup mascarpone cheese, 1/2 cup freshly grated Parmesan cheese, 2 minced cloves garlic, 1/4 cup minced flat-leaf parsley, and 1/2 teaspoon freshly ground black pepper. Stir in steamed asparagus and 4 ounces julienned country-style ham.
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La Fuji Mama’s Jian Bing (Chinese Breakfast Crepes)
Tarragon Crepes with Ham, Asparagus & Mascarpone Cheese
2 large eggs
1 cup 2% milk
1/3 cup water
1 cup all-purpose flour
1/4 tsp salt
2 tbsp unsalted butter, melted and cooled
3 tbsp minced fresh tarragon
1/2 tsp celery seeds
1 1/2 pounds asparagus, tough ends trimmed, cut diagonally into 1-inch pieces
1 large egg
2/3 cup mascarpone cheese, room temperature
1/2 cup freshly grated Parmesan cheese
2 garlic cloves, minced
1/4 cup minced fresh flat-leaf parsley
1/2 tsp freshly ground black pepper
4 oz. country-style ham, julienned
In a blender, combine eggs, milk, water, flour, salt, butter, tarragon, and celery seeds. Blend together until smooth, about 15 seconds. Cover and refrigerate for at least 1 hour (and up to 24 hours).
Remove the crepe batter from the fridge and stir. Heat a 9- or 10-inch nonstick crepe pan over medium-high heat. Lift the pan from the heat, pour 1/4 cup crepe batter onto the pan in a circular motion, and swirl to evenly coat the pan. Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula, flip the crepe and cook for additional 15 seconds. Remove from the pan, and place on a clean kitchen towel. Repeat with the remaining batter until there are 8 crepes.
Preheat the oven to 350 degrees F.
Steam the asparagus until it is just tender, 4 to 5 minutes.
In a large bowl, beat egg. Whisk in mascarpone cheese, Parmesan cheese, garlic, parsley, and pepper. Stir in steamed asparagus and ham.
Spray a 9- by 13-inch baking dish with cooking spray. Spread 1/2 cup of the filling down the center of each crepe. Roll up each crepe and lay them side-by-side dish. Bake until heated through, about 10 to 15 minutes. Serve immediately.