Prosciutto Cotto and Asparagus Crespelle

Ingredients

Preparation

FOR THE CRÊPES

1. In a large bowl, mix the eggs, water, flour, and salt. The batter should be thin and smooth. Refrigerate for 15 to 30 minutes.
2. In a small non-stick frying pan, heat a bit of olive oil over medium heat. Pour a small amount of batter into the pan and swirl to form a thin crêpe. Cook for 20 to 30 seconds on each side.
3. Repeat steps until all the batter has been cooked (makes 8 – 10 crêpes). Crêpes can be stacked while waiting to be used.

FOR THE FILLING

1. Preheat the oven to 400 °F and line a baking sheet with parchment paper.
2. In a large bowl, combine the chopped prosciutto cotto, cheese, and black pepper.
3. Place about ¼ cup of the ham and cheese mixture in the centre of each crêpe. Top with 4 half asparagus spears. Roll up the crêpes.
4. Arrange the crespelle, seam side down, on the prepared baking sheet. Bake in the oven for 15 to 20 minutes, or until the cheese is melted.

FOR THE BECHAMEL

1. In the meantime, melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1 to 2 minutes.
3. Whisk in the stock and milk. Bring to a boil and then reduce heat. Simmer for 3 to 4 minutes.
4. Whisk in the Dijon mustard. Salt and black pepper to taste. Remove from the heat and set aside.
5. Plate the baked crespelle and top with the bechamel. Garnish with chives. Buon appetito!