Ham & Asparagus Crepes with Hollandaise Sauce

Ingredients:

• 6 New Hope Mills Crepes, prepared
• 3 egg yolks
• 1/4 cup water
• 2 TBSP lemon juice
• 1/4 tsp salt
• ¾ cup (12 Tbsp) butter
• 1/2 lb ham, heated (deli slices or leftover dinner ham)
• Large bunch of asparagus, cooked and seasoned
• Optional: pinch of paprika

Directions:

Hollandaise Sauce:  Whisk together 3 egg yolks, 1/4 cup water and 2 TSBP lemon juice and salt in a small pan.  Cook on very low heat, stirring constantly until the mixture begins to bubble at the edge.  Stir butter in 1 piece at a time until the butter is melted and the sauce is thickened.  Quickly remove from heat.

Assemble Crepes:  Place crepe flat on plate, lay 4-5 slices of ham and 3-4 pieces of asparagus on top.  Then fold sides over and drizzle desired amount of hollandaise sauce over each crepe. If desired, sprinkle paprika over finished crepes for additional flavor and pop of color!  

*If you are unsure how to utilize the leftover egg whites from making the Hollandaise sauce, we recommend scrambling the egg whites and wrapping them in the crepe with the asparagus and ham!