Crepes de jamón y espárragos

Ingredientes

• 1 cup all-purpose flour (The base of those delicate crepes.)
• 2 large eggs (Keep them at room temperature for silkier batter.)
• 1.5 cups milk (Dairy or plant-based for a lighter twist.)
• 2 tablespoons melted butter (Adds richness and keeps crepes tender.)
• 1 pinch salt
• 1 teaspoon sugar (Balances and browns the crepes.)
• 8 ounces thinly sliced ham (Use leftover roasted ham or deli-style for a quick version.)
• 1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces (Blanched or sauteed until bright green and just tender.)
• 1 cup grated Gruyere or Swiss cheese (Melts beautifully; nutritional yeast works as a dairy-free substitute.)
• 1/2 cup ricotta or crème fraîche (Creamy binder for the filling; plain Greek yogurt can be swapped.)
• 1 small shallot, finely chopped (Gentle onion flavor.)
• 1 tablespoon olive oil or butter (For sauteing.)
• Salt, pepper, and a pinch of nutmeg (To taste.)
• Lemon zest, chopped chives, or a light drizzle of hollandaise (For a more festive twist.)

Preparación

1. 1

   --- Preparation ---

2. 2

   In a blender or mixing bowl, combine flour, eggs, milk, melted butter, salt, and sugar until smooth. Let it rest for 10 minutes.

3. 3

   Bring a pot of salted water to a boil. Blanch asparagus pieces for 1–2 minutes until bright green, then plunge into ice water. Pat dry.

4. 4

   In a skillet, heat olive oil and cook shallot until translucent. Stir in ricotta and half the grated cheese, then fold in chopped ham and asparagus. Season with salt, pepper, and nutmeg.

5. 5

   --- Cooking ---

6. 6

   Heat a nonstick pan over medium heat and lightly butter it. Pour a small ladle of batter, tilting the pan to coat evenly. Cook until edges lift and golden, about 1 minute, flip and cook another 30 seconds. Stack on a plate.

7. 7

   Spoon 2–3 tablespoons of filling onto each crepe, sprinkle remaining cheese, fold into quarters or roll, and place in a warm oven for about 4–5 minutes to melt cheese.

8. 8

   Serve immediately with a squeeze of lemon or a sprinkle of chives.