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Ham and Asparagus Crêpes with Mornay Sauce

A savory crepe filled with ham, asparagus, and rice, topped with Mornay sauce.

From the Recipes Wiki (Fandom) · 21 ingredients
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Why it works: Ham and asparagus match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and 100 recipes mention both. Both carry 2-octenal, which smells fatty, green. The science ↓

The recipe

Oven350 °F
Time25 to 30 minutes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Herbed Crepes
  • Filling
  • Mornay Sauce

Directions

Make the batter

  1. Combine milk, eggs, flour, salt, and butter in a blender or food processor.

  2. Blend until smooth.

  3. Stir in green onions, basil, and chives; let rest ½ hour.

  4. Test batter for thickness; thin with additional milk if necessary.

Cook the crepes

  1. Heat an 8‑inch skillet and brush with vegetable oil.

  2. Pour ¼ cup of well‑stirred batter into the pan.

  3. Tilt the pan so the batter covers the bottom completely.

  4. Cook until golden brown on the underside.

  5. Loosen the edge, turn, and cook until lightly browned on the other side.

  6. Remove from the skillet and cool on a wire rack; stack with a piece of wax paper between each crepe until ready for filling.

Make the filling

  1. Cook ham and asparagus in 1 tablespoon butter in a large skillet over medium‑high heat until the asparagus is tender‑crisp.

  2. Remove the ham and asparagus mixture; set aside.

  3. Melt the remaining 2 tablespoons butter in the same skillet; stir in cream, cheese, and pepper.

  4. Add rice and the reserved ham and asparagus mixture.

  5. Fill each crepe by placing ⅓ cup of filling along the center.

  6. Fold one edge over the filling; fold the opposite edge over this.

  7. Arrange the crepes seam side down in two ungreased 13×9‑inch baking dishes.

Bake and serve

  1. Cover and bake at 350 °F for 25 to 30 minutes or until thoroughly heated.

  2. Melt butter in a medium saucepan; stir in flour and bouillon granules.

  3. Add milk and ¾ cup water; cook, stirring constantly, over medium heat until the mixture boils and thickens.

  4. Add the cheeses and stir until smooth.

  5. Pour the sauce over the crepe before serving.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Ham + asparagustop 9% of all pairs
    Aroma overlapstrong
    Mentioned together100 recipes

    Shared aroma: 2-octenal (fatty, green).

  2. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Onion + chivetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,907 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Chive + asparagustop 3% of all pairs
    Aroma overlapstrong
    Mentioned together164 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Basil + chivetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together389 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and help the crepes set firm when cooked.
All-purpose flour
Provides the structure that holds the thin crepe together.
Butter
Adds richness and flavor to the batter, filling, and sauce.
Heavy cream
Adds moisture and richness, helping the filling stay creamy.
Swiss cheese
Melts into the Mornay sauce, giving it a smooth, stretchy body.
Cooked rice
Bulks out the filling and absorbs the creamy mixture.

The step that matters

Cook the first side until golden, then turn. Batter poured too thick or turned too early will tear or stay raw in the middle. Tilting the pan thins the batter so it cooks evenly, and the underside must set before flipping.

Flavor stand-ins for the basil

How well each one fits the dish's main ingredients (milk, egg, flour, butter, onion, chive, ham):

  1. Parsleybetter flavor fit
  2. Garlicbetter flavor fit
  3. Capersbetter flavor fit
  4. Basilthe original

Fit is the average pairing score against milk, egg, flour, butter, onion, chive, ham. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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