- Eight 6- or 7-inch garbanzo flour or savory crêpes
- 1 large sweet white or red onion, chopped
- 1½ pounds asparagus spears, cut into 1-inch diagonal lengths
- 1 egg
- ¾ cup (6 ounces) ricotta cheese or natural cream cheese at room temperature
- ½ cup (2 ounces) shredded Gruyère or Emmenthal cheese
- 3 tablespoons grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons minced fresh flat-leaf parsley
- 2 teaspoons minced fresh tarragon or dill, or ½ teaspoon dried tarragon or dill
- 2 ounces honey-baked ham or Black Forest ham, julienned
- Prepare the crêpes.
- Preheat the oven to 350°F. Steam the onion and asparagus in a covered container over boiling water until the asparagus is crisp-tender, about 5 to 7 minutes. In a medium bowl, beat the egg and mix in the cheeses, garlic, parsley, tarragon or dill, ham, and steamed vegetables.
- Spoon ½ cup of the filling in a ribbon down the center of each crêpe and roll to enclose. Arrange in a greased 9-by-13-inch baking dish. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once.