Notes: If you are planning on chilling the batter overnight, it's probably better to use the oil rather than the butter because it won't solidify. Remember, the first crepe of the batch is usually total crap, so just know that and don't get discouraged, the other ones will be much better. If nothing else, it's something to munch on while you make the rest.
2 eggs
1 1/4 cups milk
1 cup all-purpose flour
2 tablespoons vegetable oil or melted unsalted butter
1/4 teaspoon kosher salt
Combine all the ingredients in a large bowl using a hand mixer on low speed. Scrape sides of bowl, then mix on high for about 10 seconds, or until ingredients are thoroughly combined. It should be about the consistency of heavy cream. Cover and chill for at least one hour or up to 24 hours. This resting time helps relax the gluten in the flour, making the finished product more tender. This also means you don't have to worry as much about over-mixing in the first step like you do with pancakes and other baked goods.
Heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. When hot, spray bottom and sides of pan with nonstick cooking spray. Measure out 1/4 cup of the batter, pour into one corner of the skillet, then immediately swirl the pan, tilting it so that the batter covers the bottom as much as possible. You can fill in any holes with more batter. Cook for about 1 minute, until the edges start to turn brown. You will know it's ready to be flipped when you can gently shake the skillet and the whole crepe shifts side-to-side in one piece. To flip, gently lift the crepe using a spatula and your fingers, and flip it. Cook on the other side for about 20-30 seconds. Transfer to a wire rack to cool.
Continue to cook the remaining crepes, coating the pan with nonstick spray between each one. It also helps to give the batter a quick stir with a whisk before measuring it out when making each crepe.
Ham, Asparagus, and Swiss Cheese Crepes
Notes: These can be made ahead of time - just assemble the crepes but do not bake, cover them in plastic wrap and chill for 2-3 hours. When ready to serve, make the sauce while the crepes bake.
For the crepes:
1 cup shredded Swiss cheese
Ground black pepper to taste
1 pound fresh asparagus spears, trimmed, cut in half (thin spears are best for this recipe)
10 prepared crepes
For the sauce:
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup low-sodium broth
1 cup milk
1/4 cup stone-ground mustard
Kosher salt and pepper
Chopped fresh chives
Preheat the oven to 400 F. Coat a baking sheet with nonstick spray.
In a medium bowl, add the cheese, and pepper and toss to combine. Place 1/4 cup of this mixture plus 4 asparagus halves down the center of each crepe. Roll them up and place them seam side down on the prepared baking sheet (at this point you can cover with plastic wrap and refrigerate until ready to bake). Bake crepes for about 15-20 minutes, or until the cheese has melted.
Meanwhile, make the sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Whisk in the broth and milk, bring the sauce to a boil, then reduce the heat and simmer for 3 minutes. Whisk in the mustard, salt, and pepper and simmer until heated through.
Serve crepes with the sauce, garnish with chives.