Crepes with Ham and Asparagus Filling

These crepes are perfect for brunch entertaining.

Serves: 6Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 1 1⁄2 cups ricotta cheese
  • 1⁄2 cup grated Parmesan cheese
  • 2 tsp. chopped fresh tarragon
  • 1⁄4 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper
  • 8 oz. deli-sliced ham
  • 6 crepes
  • 1 1⁄2 lbs. asparagus spears, cleaned and cooked
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise


  • Preheat oven to 325°F. Mix together the ricotta, Parmesan, tarragon, salt and pepper in a medium-size mixing bowl until thoroughly combined.
  • Lay sliced ham on top of each crepe. Spoon about 1⁄3 to 1⁄2 cup of cheese mixture in a ribbon down the center of each crêpe. Top the filling with asparagus spears, with the tips just poking out of the ends. Roll up each crêpe and arrange in a lightly oiled baking dish. Bake, partially covered, for about 15 to 18 minutes, until heated through.
  • Meanwhile, combine mustard and mayonnaise. Drizzle over warm crepes. Serve immediately.