Method

Crepe batter: Beat eggs and milk in a small mixing bowl. Combine flour and sugar to blend together, then add to egg mixture. Mix well. Cover and refrigerate for 1 hour.

Preheat oven to 375° F.

Heat a lightly greased 8-inch nonstick skillet. Pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to spread batter thinly and to evenly coat the bottom of the pan. evenness is your goal.  Cook until top appears dry, then turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between each crepe.

In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Stir the chicken, asparagus and ham into the 3/4 cup soup mixture. Spoon 2 tablespoonfuls over each crepe, and roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup Parmesan cheese.

Cover and bake in preheated 375° F oven for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.

Contributor: pat ciesla

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