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Plantation Point Bed and Breakfast Inn

Natchitoches, Louisiana

Specialty Recipe

Ham and Mushroom Crepes

Ingredients
8 basic crepes
4 Tablespoons butter
6 Tablespoons all-purpose flour
1/4 teaspoon dry mustard
1-1/2 cups chicken broth
1 cup half and half
1/8 teaspoon salt
1/8 teaspoon white pepper
Filling:
16 cooked fresh asparagus spears
1/4 cup diced yellow onion
1/2 cup sliced mushrooms
1 Tablespoon olive oil
Topping:
1/2 cup grated Swiss cheese
1/4 cup finely grated cheddar cheese
freshly chopped parsley

Preheat oven to 350 degrees. Heat olive oil in a skillet; add yellow onion and saute until translucent, add sliced mushrooms. Saute until thoroughly heated, 2 minutes. Set aside.

To make sauce, melt butter in sauce pan. Slowly stir in flour, then dry mustard and cook for about a minute. Stir in chicken broth, turn heat to low and continue to stir until thickened. Add half and half, salt and pepper. Continue to stir until completely mixed. Combine about a quarter of the sauce with the onion and mushroom mixture.

To assemble crepes, place two asparagus spears on lower edge of crepe, top with a quarter cup of mushroom/sauce mix and roll up. Place seam side down on glass dish coated with cooking spray. Cover crepes with remaining sauce and sprinkle with both cheeses. Bake at 350 degrees for 20 minutes. Sprinkle chopped parsley on top before serving.

Serves: 4

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