Ham, Swiss Cheese and Asparagus Crepes

 

In 1955, at the age of 67, Emma Rowena Gatewood became the first woman to solo hike the entire 2,168 mile (3,489 km) Appalachian Trail — wearing Keds sneakers and carrying an army blanket, a raincoat, a shower curtain, and a change of clothes in a homemade bag which she slung over one shoulder.

For food, she foraged for wild plants, as well as carried dried meat, cheese, nuts, and dried fruit. The mother of 11 and grandmother of 23, Gatewood is now considered a pioneer of ultra-light hiking and one of the first high-profile ambassadors of the Appalachian Trail (AT). Her resilience and determination have inspired generations of hikers, whether they're walking a local state trail or tackling the full AT. "I would never have started this trip if I had known how tough it was," Gatewood observed after her hike, "but I couldn’t and I wouldn’t quit."

Read more of her story at https://www.amightygirl.com/blog?p=27153

and check out this book-indeed what an amazing story! 

Ham, Swiss Cheese and Asparagus Crepes 

Elegant but easy dinner that goes together in under 30 minutes.  Crepes provide a little bit of sweetness to contrast the savoriness of ham and cheese. These crepes were a huge find at the grocery store. If unable to find use some type of thin flatbread. 

Recipe ingredients can be increased depending on how many servings needed. The cheese sauce is enough for 8-10 crepes. Since I had leftover sauce I was able to use it for an egg dish for a recipe to be posted later in the week.  

Ingredients:

• 1 package of crepes
• Thin slices of deli ham 
• Thin slices of Swiss cheese 
• Dijon mustard
• Asparagus-thin stalks
• Parsley flakes
• Cheese sauce-recipe below

Directions:

• Grease a 9x9 baking pan and preheat oven to 400 degrees.
• Make one crepe at a time. In a small bowl place 1/4 cup mustard.
• Place crepe down On cutting board and brush lightly with mustard.  
• In center of crepe place ham slice, cheese slice and 4 asparagus stalks. 

• Roll carefully and place seam side down in pan. Bake covered 10 minutes and 5 minutes uncovered. If choosing to bake later, wrap each one securely in plastic wrap and refrigerate. 
• Drizzle with cheese sauce and sprinkle with parsley flakes. 

Cheese sauce

Ingredients:

• 2 tablespoons butter
• 1 heaping tablespoon flour
• 1/2 cup chicken broth-low sodium
• 1/2 cup 2% milk 
• 1 teaspoon yellow mustard
• 1-1/2 cups white cheddar cheese, grated
• Dash red pepper flakes

Directions:

• On a medium low heat melt butter, add in flour whisk until incorporated, cook 1 minute.
• Whisk in broth and milk and bring to a boil.
• Reduce heat, add in mustard and grated cheese. Whisk until smooth and thickened. Add in red pepper flakes. 

A Bonus Find

A recent discovery at JoAnn Fabrics. 

These baking cups have a multitude of uses. They are quite sturdy and besides using for baking I found them perfect to use for a fruit compote. You could also use for an Easter  brunch adding in candies or a colored Easter egg. You could even use for ice cream sundaes. These baking cups also came in pink.