Servings: 6 to 8

1/4 cup butter ¼ cup butter
1 cup all-purpose flour 1 cup all-purpose flour
4 eggs 4 eggs
1 cup milk 1 cup milk
1/4 teaspoon salt ¼ teaspoon salt
1/8 teaspoon white pepper ⅛ teaspoon white pepper
FILLING: subheading: FILLING:
3/4 pound (1-1/2 cups) chopped fully cooked ham ¾ pound (1-½ cups) chopped fully cooked ham
½ pound fresh asparagus spears, trimmed and cut into 1-inch pieces ½ pound fresh asparagus spears, trimmed and cut into 1-inch pieces
3 tablespoons butter 3 tablespoons butter
2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
3/4 cup milk. ¾ cup milk.
1/4 cup sour cream ¼ cup sour cream
1 teaspoon lemon juice 1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce ¼ teaspoon hot pepper sauce
1/2 cup shredded cheddar cheese ½ cup shredded cheddar cheese

Place the butter in a 10-in. ovenproof skillet; place in a 400̊ oven for 3 to 4 minutes or until melted.
In a bowl, beat the flour, eggs, milk, salt and pepper until smooth. Pour the mixture into prepared skillet. Bake at 400̊ for 22 to 25 minutes or until puffed and golden brown.
Meanwhile, in a saucepan over medium-high heat, cook ham and asparagus in melted butter for 5 minutes, stirring occasionally.
Stir in flour until blended.
Gradually stir in milk. Bring to a boil; cook and stir for 3 minutes. Reduce heat; stir in sour cream, lemon juice and hot pepper sauce.
Spoon into center of puff pancake. Sprinkle with cheese. Cut into wedges; serve immediately. Yield: 6 to 8 servings.