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Ham and Asparagus Crepes with Bechamel Sauce
Ingredients
  • 16 thin slices of deli ham, pepper ham, smoked chicken/turkey, or pepper turkey
  • 48 asparagus spears (thin are better)
  • 2 cups shredded Swiss or medium Cheddar cheese
  • 1 batch of basic crepes
  • subheading: Bechamel sauce:
  • ¼ cup butter
  • ⅓ cup flour
  • 4 cups milk
  • ½ salt
  • ½ tsp pepper
  • 1 cup grated Parmesan cheese
  • 4 green onions, sliced
  • 1 tsp chopped fresh thyme
Steps
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