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Instructions

• Add the eggs, salt, oil, flour and milk in a blender and blend until all the ingredients are combined perfectly. Transfer the contents into a bowl and keep it in the fridge for at least an hour.
• Heat a nonstick skillet over medium flame for about 2 minutes. Once it is sufficiently hot, spray nonstick cooking spray. Now pour ¼ cup of the batter on to the skillet and twirl it so that it uniformly spreads over the skillet.
• Cook the crepe until its edges become firm and it has started to turn brown. Then do a quick flip and cook the other side for a couple of minutes so that it becomes golden brown too.
• Prepare the crepes using the remaining batter using the same method. As and when the crepes are made you can place them in a baking sheet. Once all the crepes are arranged over the baking sheet, transfer it to a preheated oven (set at 200 degrees Fahrenheit) so that they remain warm until they are served.
• In a medium bowl, toss cooked ham, pinch of black pepper and shredded Swiss cheese.
• In a medium bowl, toss cooked ham, pinch of black pepper and shredded Swiss cheese.
• Then roll up the crepe. Follow the same method for the rest of the crepes.
• Now start arranging the crepes on a lightly greased baking sheet and bake them for at least 10 minutes at 400 degrees Fahrenheit or until they have turned golden brown.
• When the crepes are being cooked, melt butter in a saucepan and add all-purpose flour into it and cook for a couple of minutes. Keep stirring.
• Now add 1 cup low fat milk and 1 cup low-sodium chicken broth and cook until you get a smooth mixture.
• After bringing the above mixture to boil, simmer it for a few minutes so that it gets thickened.
• Now whisk in salt, pepper and 2 tbsp stone-ground mustard.
• Now the warm asparagus/warm ham crepes topped with the sauce is ready to be served.