Ham, Asparagus and Swiss Cheese Crepes With Mustard Sauce

For the crepes:
2 eggs
1 1/4 c. milk
1 c. flour
2 T. vegetable oil
1/4 t. kosher salt

For the filling:
8 oz. cooked ham, chopped
1 c. shredded swiss cheese
1 lb. fresh asparagus, trimmed and cut in half

For the sauce:
4 T. butter
1/4 c. flour
1 c. chicken broth
1 c. milk
1/4 c. stone ground mustard

For the crepe:
Combine all ingredients in a large bowl using a hand mixer on low speed. Scrape sides of bowl and mix on high until ingredients are thoroughly combined, about 10 seconds. Cover batter and chill at least 1 hour or up to 24 hours.
Heat a 10-inch nonstick skillet over med heat for 2-3 minutes.
Spray bottom of skillet with nonstick spray. Measure 1/4 c. of batter; pour it to the side of the skillet . Immediately twirl skillet to coat bottom.
Cook crepe until edges begin to brown about 1 minute. Loosen with a spatula. Gently flip crepe and cook another 20-30 seconds. Continue cooking crepes, coating pan with nonstick spray for each one.
Place filling in crepes and place on baking sheet seam side down. Bake at 400 until cheese has melted about 15-20 min.

For the sauce:
Melt butter in a sauce pan over medium heat. Whisk in flour; cook about 1 minute. Whisk in broth and milk; bring mixture to a boil. Reduce heat to medium and simmer sauce for 3 minutes. Whisk in mustard, salt and pepper; simmer to heat through. Serve over crepe.

Makes 10 crepes. Total time 40 minutes + chilling + cooking.

Verdict:
The crepes were good. They were pretty easy to make once I got the hang of it. I guess when I imagine crepes I imagine sweet yummy goodness so adding ham and cheese and a mustard sauce kinda put me through a loop. They were not bad. The sauce was kind of rich and a little too thick for me so I added some water. Next time I make them I will have them with strawberries and whip cream.