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Ham, Cheese & Asparagus Crepes !

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“Authentic French Canadian crepe! I got this recipe several years ago when I had lunch in a small cafe in Quebec City. I had never tried a crepe before but it was forest ham, lots of melted mozzarela cheese and asparagus tips...all of that wrapped in a very light crepe (or pancake) batter...and covered with maple syrup! This recipe has become a staple in my home over the years. Can double as a breakfast or a quick dinner.....and it tastes great no matter what time of day or night this is served. This was definitely a case of love at first bite!”
4 large crepes

Ingredients Nutrition


  1. Use a non-stick frying pan (or if you don't have one, a very lightly greased pan) and heat it to medium.(I like LARGE crepes -- so I used a large non-stick frying pan -- but you can use a smaller one for smaller size crepes).
  2. In a bowl, combine flour, milk, eggs, sugar, oil and salt. Beat until well blended (no lumps).
  3. When the pan is hot, add 3 - 4 tbsps. of batter. Swirl the batter until the bottom is coated and part way up the side of the pan.
  4. Add 1/4 of the mozzarela cheese, ham (I like to use shredded ham but you can cut up the ham into small pieces),asparagus tips.
  5. Cook until the edges of the crepe start to come away from the side of the pan and the bottom is golden brown (about 5 minutes).
  6. Using a spatula, slowly fold the crepe in half and repeat until all of your crepes are made. Should yield about 4 large.
  7. Serve immediately with a bit of butter on top and maple syrup -- pure comfort !

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