Tarragon Crepes with Ham, Asparagus & Mascarpone Cheese

I have a self-imposed limit of three leftover ham sandwiches, preferably not all at the same time. Here’s a recipe that will get you out of that leftover rut.

Crepes:
In a blender, combine 2 eggs, milk, water, flour, salt, butter, tarragon, and celery seeds. Blend together until smooth, about 15 seconds. Cover and refrigerate for at least 1 hour (and up to 24 hours).

Remove the crepe batter from the fridge and stir. Heat a 9- or 10-inch nonstick crepe pan over medium-high heat. Lift the pan from the heat, pour 1/4 cup crepe batter onto the pan in a circular motion, and swirl to evenly coat the pan. Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula, flip the crepe and cook for additional 15 seconds. Remove from the pan, and place on a clean kitchen towel. Repeat with the remaining batter until there are 8 crepes.

Filling:
Preheat the oven to 350 degrees F.

Steam the asparagus until it is just tender, 4 to 5 minutes.

In a large bowl, beat 1 egg. Whisk in mascarpone cheese, Parmesan cheese, garlic, parsley, and pepper. Stir in steamed asparagus and ham.

Spray a 9- by 13-inch baking dish with cooking spray. Spread 1/2 cup of the filling down the center of each crepe. Roll up each crepe and lay them side-by-side dish. Bake until heated through, about 10 to 15 minutes. Serve immediately.