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Entree: Ham & Chicken Asparagus Crepes

Great use for leftover ham; I always save every last bit of the ham (including the hambone for soups), and go ahead and cube, then freeze, to use in recipes later.
Plan to make the crepe batter at least 30 minutes ahead of time; can be made and stored, covered, in the fridge for a day or two. It is possible to find organic cream of chicken/mushroom soups.

Ham & Chicken Asparagus Crepes        
2 eggs
¾ cup milk
½ cup all-purpose flour
½ cup condensed cream of chicken soup, or cream of mushroom soup, undiluted
1 teaspoon Worcestershire sauce
1 tablespoon dried onion flakes
Dash ground nutmeg
1 cup chopped cooked chicken
1 cup cut fresh or frozen asparagus, thawed
1/3 cup chopped fully cooked ham
½ cup grated Parmesan cheese, divided
¾ cup fat free sour cream or plain nonfat yogurt
For crepe batter, beat eggs and milk in a small bowl; I use a whisk. Add flour to egg mixture and mix well. Cover and refrigerate for 30 minutes to 1 hour (or up to 2 days).
Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack; use waxed paper in between crepes to keep them from sticking. Repeat with remaining batter, greasing skillet as needed.
Preheat oven to 375 degrees; coat a 9” square baking pan with nonstick cooking spray.
In a small bowl, combine the soup, Worcestershire sauce, dried onion flakes, and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup cheese.
4. Cover and bake at 375° for 20-25 minutes. Spread sour cream or yogurt over crepes and sprinkle with remaining Parmesan cheese. Broil 6 in. from the heat for 2-3 minutes.

Serves 4

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