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Crepes au gratin with ham, asparagus and Ricotta

Author: Les Cultures de chez nous
Preparation 35
Baking 40
Portions 12
Freezing No


  • Crepes batter :
  • 4 eggs
  • 375 ml (1 1/2 cup) of milk
  • 375 ml (1 1/2 cup) of flour
  • 1 ml (1 1/4 teaspoon) of salt
  • 95 ml (1/3 cup + 1 tablespoon) of melted butter
  • White wine sauce :
  • 250 ml (1 cup) of dry white wine (Chardonnay or a light cider)
  • 1 finely chopped French shallot
  • 1 ml (1/4 teaspoon) of sugar
  • 1 ml (1/4 teaspoon) of ground black pepper
  • 3 egg yolks
  • 60 ml (1/4 cup) of diced butter
  • Ham, asparagus and Ricotta garnishing :
  • 500 ml (2 cups) of Ricotta cheese
  • 250 ml (1 cup) of finely grated Gruyère cheese
  • 30 ml (2 tablespoons) of 35% cream
  • 20 ml (4 teaspoons) of finely chopped fresh chive
  • 1 pound (500 gr) of finely sliced ham
  • 36 to 38 fine cooked asparagus
  • A bit of fresh chive
  • Salt and ground black pepper
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  • Crepes preparation :
  • In a bowl, with a whisk, mix eggs and milk. Add flour and salt. Mix well until batter has a smooth texture. Add and whisk 80 ml (1/3 cup) of melted butter. Batter should have consistency of a 35% cream. If needed, add a bit of milk if it's too thick.
  • Heat a nonadhesive pan or a pancake pan of 8 inches (20 cm) of diameters at medium heat. Brush a bit with remainings of butter. Pour 60 ml (1/4 cup) of crepes batter in the pan and move it in all directions to cover well the bottom of the pan.
  • Cook for a minute or until the underneath of the crepe is well grilled. With a spatula, turn crepe and continue cooking for 30 seconds. Set the crepe in a plate. Do the same with remains of crepes batter (heat the pan and butter if needed). You can also prepare crepes beforehand, stack it and divide each of it with parchment paper, then cover with a plastic wrap. Can be refrigerated 3 days or frozen a month in a sealed container.
  • Sauce preparation :
  • In a small casserole, mix wine, shallot, sugar, pepper and salt. Bring to a boil and boil for 5 minutes or until the mixture reduces to 180 ml (3/4 tasse). With a sieve set above a heat-proof bowl, sieve white wine preparation. Cool down.
  • With a whisk, add egg yolks to the white wine preparation. Set over a casserole filled with boiling water, then cook and whisk for 5 minutes or until the mixture is pale and thick. Remove from heat. With the whisk, add butter.
  • Garnishing preparation :
  • Mix Ricotta cheese, 160 ml (2/3 cup) of Gruyère, cream and chopped chive. Salt and pepper. Over the paler side of each crepe, lay 2 or 3 ham slices and 2 or 3 asparagus. Cover with 45 ml (3 tablespoons) of Ricotta mixture and with 15 ml (1 tablespoon) of sauce. Fold crepes over garnishing.
  • Set stuffed crepes side by side on a buttered oven safe plate of 13 inches x 9 inches (33 cm x 23 cm), or into individual gratin plates. Coat crepes with remaining of the sauce. Oven bake at 350 °F (180 °C) for 10 minutes. Spread with remainings of Gruyère cheese and broil under preheated grill for 1 to 2 minutes or until sauce is lightly gratin. When serving, garnish with a bit of chive.
  • Garnishing suggestions :
  • Crepes batter :
  • Add to the batter 15 to 30 ml (1 to 2 tablespoons) of finely chopped herbs (ciboulette or parsley).
  • Cheese :
  • With the Ricotta mixture, replace chive with a same amount of finely chopped basil of fresh tarragon. Instead of the Ricotta mixture, add to each crepe one or two Swiss cheese slices (Gruyère or Emmenthal). Two to three Brie cheese slices or a bit of creamy goat cheese.
  • Vegetables :
  • Add to asparagus a julienne of red peppers or mushrooms sauté. Add to each crepe 15 to 30 ml (2 tablespoons) of French shallot of caramelized onions.
  • Meats :
  • Replace ham with 24 proscuitto slices.
  • Sauce :
  • Replace white wine sauce with a Béchamel sauce or a hollandaise sauce.

Chef's notes