Asparagus Crêpes Cordon Bleu

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Wisconsin Cheese


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1 pound fresh asparagus spears, washed and trimmed

4 thin slices cooked ham

4 slices (1 ounce each) Wisconsin Swiss cheese

1 medium tomato, thinly sliced

4 basic crepes (recipe follows)

Basic Crepes:

3 eggs

1/2 teaspoon salt

2 1/8 cups flour

2 cups milk

1/4 cup melted butter

Mushroom Sauce:

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon tarragon

Dash pepper

1 1/4 cups half-and-half

1/2 cup (2 ounces) shredded Wisconsin Swiss cheese

2 tablespoons dry white wine

1 jar (2 1/2 ounces) sliced mushrooms, drained

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