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I have a self-imposed limit of three leftover ham sandwiches, preferably not all at the same time.
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Heres a recipe that will get you out of that leftover rut.
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Crepes: In a blender, combine 2 eggs, milk, water, flour, salt, butter, tarragon, and celery seeds.
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Blend together until smooth, about 15 seconds.
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Cover and refrigerate for at least 1 hour (and up to 24 hours).
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Remove the crepe batter from the fridge and stir.
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Heat a 9- or 10-inch nonstick crepe pan over medium-high heat.
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Lift the pan from the heat, pour 1/4 cup crepe batter onto the pan in a circular motion, and swirl to evenly coat the pan.
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Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned.
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Using a spatula, flip the crepe and cook for additional 15 seconds.
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Remove from the pan, and place on a clean kitchen towel.
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Repeat with the remaining batter until there are 8 crepes.
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Filling: Preheat the oven to 350 degrees F.
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Steam the asparagus until it is just tender, 4 to 5 minutes.
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In a large bowl, beat 1 egg.
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Whisk in mascarpone cheese, Parmesan cheese, garlic, parsley, and pepper.
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Stir in steamed asparagus and ham.
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Spray a 9- by 13-inch baking dish with cooking spray.
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Spread 1/2 cup of the filling down the center of each crepe.
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Roll up each crepe and lay them side-by-side dish.
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Bake until heated through, about 10 to 15 minutes.
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Serve immediately.
