These yummy, beautiful crepes can be served as an appetizer, a beautiful side dish or main course for a light meal. Have you ever wrapped asparagus in slices of ham? This is similar, only better. I love the flavor of Prosciutto, don’t you? Anything wrapped in Prosciutto is great. Prosciutto adds that salty and flavorful kick. In the summer, I adore Prosciutto wrapped slices of melon. As for vegetables, asparagus is the perfect pairing with thin slices of Prosciutto. I know, asparagus is hardly a winter crop, but then that’s the beauty of foods grown ’round the world – with the exception of your local farmer’s markets, the mega stores have fresh asparagus even in winter. Some farmers grown asparagus in mini-tunnels, increasing the harvest time from spring to nearly year round. This type of farming is especially prominent in England, where the harvest season is from February to November. Not bad for a typical “spring” crop.
I love goat cheese, although I will admit finding Cheddar Cheese made with goat milk can be a challenge. Check out the cheese selection at Whole Foods or Trader Joe’s. (Hint: Cheddar Cheese made from goat’s milk is creamy and white). I am a huge fan of goat cheese – and blends made from goat and sheep’s milk. Truth be told, I love all cheeses. While some people will snack on chips and what have you, I’ll take chunks of cheese any day. Cheese on crackers, cheese on vegetable sticks, big hunks of cheese all on its own – yum!
Asparagus, Prosciutto and Goat Cheese Crepes
1 cup All-purpose flour
1/4 tsp Salt
1 1/4 cup Milk
3 tbsp Melted butter
In blender, combine flour, salt, eggs, milk and 2 tablespoons of the butter; pulse until well blended and smooth. Cover and refrigerate for 1 hour.
Heat 8-inch Crepe pan or skillet over medium heat. Brush lightly with 1 teaspoon of the remaining butter.
Pour a scant 1/4 cup of the batter into the pan, swirling to coat; cook for 1 minute, or until golden.
Flip and cook 30 seconds. Transfer to plate. Repeat with remaining butter and batter. Set aside and keep warm in 200 degree oven until ready to use.
Goat Cheese Cheddar Sauce
2 Tablespoons Butter
2 Tablespoons Flour
2 cups Milk
1 cup Shredded Goat cheese – Cheddar
In saucepan, melt butter over medium high heat. Stir in flour and cook until it makes a thick paste, about 2 minutes.
Slowly whisk in milk and bring to boil, lower heat and cook until sauce is thickened, about 15 minutes. Whisk in cheese until sauce is smooth. Thin with extra milk if desired.
Asparagus and Prosciutto Filling
36 Asparagus Spears, stemmed
12 slices Prosciutto
1/4 cup Fresh Chives, chopped
Fresh cracked pepper (to taste)
In large saucepan of boiling, salted water, blanch asparagus until tender crisp, about 2 minutes.
Drain and transfer to plate.
Fill each crepe with a slice of prosciutto and 3 asparagus spears. Roll up and serve topped with warm sauce.
Sprinkle with chives and fresh cracked pepper. Serve with a slice of lemon, if desired.