Aspargus + Ham Crepes

After Easter we had some very tasty leftover from one of those bone-in style hams.   We had the kids dropping in on their way home so I made a large batch of these for us and for them to take so they would have some dinner to warm up.   What I like about these crepes is that you can turn them from a dessert crepe easily into a dinner style with some herbs and whole wheat flour.  
Two of these with a side salad make a filling meal.
Crepes:
1/2 cup all purpose flour
2/3 cup whole wheat flour 
1/4 tsp salt
4 eggs
1 1/2 cups milk
1/4 cup melted butter
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
 In bowl whisk the flour with the salt.  In a small bowl whisk together the eggs, milk and 2 tbsp of the melted butter.  Pour over the dry ingredients and whisk until smooth.   Cover and refrigerate for 1 hour.  You can make this ahead for up to 24 hours.
Before cooking the crepes add the chopped herbs and whisk, you are now ready to make your crepes. Makes about 12 crepes.
Using a 8 " non-stick skillet (you don't need a crepe pan) brush lightly with some of the melted butter.  For each crepe you need 1/4 cup of the batter, let it spread out in the center of the pan and swirl the pan to coat across; cook turning 1 time until golden about 1 minute.... they don't take long so stay with each one.  I remove them to a platter and do the next one, brush with melted butter, cook the crepe and repeat till all the batter is used up.
At this point you can freeze them and fill with your own choice for dinners later or make some up ahead and eat now!
Filling:
Chopped ham
cut up green onions
grated cheddar cheese - medium or old, or any kind you like
steamed whole asparagus, I have a steamer or you can boil till they are just al dente; you do not want these totally cooked just take the hardness out of the stalks
Make the Dinner Crepe:
Lay 2 stalks of asparagus in the center of the crepe, sprinkle cheese and chopped ham and a bit of the green onion.  Roll up and place seam side down in a baking dish.  I make half with and half without the asparagus just to please all tastes!
Bake the dish in a 375F oven for 30 minutes.