Ingredients

Main Dish

• 4 eggs
• 1/2 tsp salt
• 2 cups flour
• 2 cups milk
• 1/4 cup vegetable oil
• 100 grams ham , thinly sliced
• head broccoli , small pieces, can be substituted with asparagus

Sauce

• 1/4 cup margarine
• 1/4 cup flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 cups milk
• 1 tsp. lemon juice
• 1 green onion

Instructions

For Crepes

1. Combine eggs and salt in a medium bowl. Gradually add flour alternately with milk, beating with an electric mixer. Beat or whisk in oil.
2. Refrigerate batter for at least 30 minutes. Batter may thicken, so if necessary, add a bit more milk to thin.
3. spray 8 inch non-skick fillet with cooking spray. Heat over medium high heat until water droplets sizzle when sprinkled into skillet.
4. Stir batter. Pour about 3 tbsp. batter into skillet all at once and quickly tilt and rotate the skillet to coat the bottom with batter.
5. Cook until bottom is slightly browned, about 45 seconds. Turn crepe over with spatula. Cook for 15-30 seconds on the second side and transfer to a plate. Repeat until all batter is gone.
6. Add toppings and roll up. Place in an over-proof high-edged baking dish. Bake for 400 degrees for about 30 minutes.
7. Cook broccoli or asparagus until slightly tender.
8. spread small amount of ham or smoked turkey along middle of crepe and add vegetable to the middle as well. Roll the crepe and layer them into a casserole dish.
9. Once all crepes have been layered, bake in 375 degree oven for about 30 minutes.

For Sauce

1. To make the sauce, melt the 1/4 cup margarine, then stir in the 1/4 cup flour. Add the 2 cups of milk and bring to a slow boil, stirring frequently until thickened. Add to the top of the crepes once they have baked in the oven and serve