1 cup milk
3/4 cup gluten free, gum free, multipurpose flour blend
1/4 tsp gluten free baking powder
1/4 tsp salt
1/4 cup melted butter, divided
8 thin slices ham
1 pkg (8 oz.) Crab Classic, Chunk Style
16 asparagus spears, trimmed and cooked
1 cup warmed prepared alfredo sauce
2 tbsp sliced green onions
Add milk, eggs, flour, baking powder, salt and 3 tbsp butter oil to blender. Mix until smooth.
Heat 8-inch nonstick skillet over medium heat; brush with some of the remaining butter. Pour scant 1/4 cup batter into skillet, swirling to coat bottom of the pan; cook for 1 minute or until crepe begins to curl around edges. Flip over; cook for 30 seconds or until set.
Repeat with remaining batter, brushing skillet with remaining butter as necessary. Layer crepes between pieces of waxed paper to prevent sticking.
To serve, add slice of ham, 2 asparagus spears and crab to center of each crepe. Roll tightly. Serve 2 crepes per serving. Top crepes with alfredo sauce and green onions.
Tip: If desired spread a little cream cheese or Dijon mustard to each crepe.