Crêpe casserole

Friday we took a "Lunch and Learn" class at the Curious Gourmet in downtown Franklin. This recipe is so versatile (you can really just use whatever you have on hand for the filling) and we already tried it out again last night! The crepes can be made ahead of time and refrigerated... or even frozen. The entire casserole can be made ahead of time and refrigerated/frozen... just wait until right before serving to make the sauce.

Crepes with Stone Ground Dijon Sauce

Crepes (makes about 8)

-1 cup all purpose flour

-3 eggs (preferably at room temperature... put them in a bowl of warm water for a few minutes if you don't have a lot of time)

-3/4 cup milk- 2% or whole would be best

-3 tablespoons heavy cream

-salt to taste

-1 tablespoon butter, melted

-canola oil

With a whisk, combine the flour and salt in a medium mixing bowl. Add the eggs, milk, cream, and butter and mix until smooth. This step can be done in the blender, but in reverse order (add wet then dry ingredients).

Heat a small nonstick skillet over medium heat. Brush the surface with canola oil. Spoon in just enough batter to form a very thin layer (appx 1/3 cup), tilting the pan to spread evenly. Cook until batter is set, then turn to lightly brown the other side. Repeat process, brushing pan with oil between each crepe, and stacking crepes between layers of wax paper

Filling

8 oz cooked ham, chopped- omit and swap with veggies for a vegetarian option

2 cup shredded Swiss cheese

1 lb fresh asparagus spears, trimmed and blanched (immersed in boiling water for 30 seconds to one minute)

freshly ground black pepper to taste

Combine ham, cheese, and pepper. Place 1/4 cup of ham mixture and 2 asparagus spears down the center of each crepe. Roll and place in 9x13 casserole dish, seam side down. If there is extra filling, sprinkle around the sides of the crepes. Bake at 350 until cheese has melted, about 15-20 minutes.

Sauce

4 tablespoons unsalted butter

1/4 cup all purpose flour

1 cup low-sodium chicken broth

1 cup whole milk

1/4 cup stone ground mustard

salt and pepper to taste (can use white pepper, but if you do, only use half as much)

chopped fresh chives for garnish

Melt butter in a sauce pan over medium heat. Whisk in flour, cook about 1 minute. Whisk in broth and milk; bring mixture to boil. Reduce heat to medium and simmer sauce for 4 minutes. Whisk in mustard, salt, and pepper, simmer to heat through. Plate crepes and serve sauce individually; garnish with chives. Serve with a side of mixed greens.