Crêpes Stuffed with Ham, Cheese and Asparagus
| Preparation: | 1 h |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h 30 min |
servings
| Category: | Breakfast |
| Subcategory: | Pancakes |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 5 Tbsp. (75 mL) butter, divided
- 3 cups (750 mL) cut-up asparagus
- 2 cups (500 mL) sliced brown or white mushrooms
- 4 green onions, thinly sliced
- 1/4 tsp. (1 mL) dried thyme
- 1 tsp. (5 mL) lemon juice
- pepper to taste
- 2 cups (500 mL) shredded Oka
- 18 crêpes
- 18 thin slices cooked ham *
- 3 Tbsp. (45 mL) all-purpose flour*
- 1 tsp. (5 mL) Dijon mustard*
- 1-1/2 cups (375 mL) milk
- 1/3 cup (75 mL) dry white wine
- 1/4 cup (60 mL) grated Canadian Parmesan
Preparation
In a large frying pan over medium-high heat, melt 2 Tbsp. (30 mL) butter . Sauté asparagus, mushrooms, onions and thyme until tender and liquid has evaporated. Add lemon juice, and pepper to taste. Stir in 1 cup (250 mL) Oka.
Place a slice of ham on each crêpe. Evenly divide cheese and vegetable mixture among crêpes, roll them up tightly and place in buttered 13 x 9 inch (34 x 22 cm) baking dish.
In a large saucepan, melt remaining 3 Tbsp. (45 mL) butter. Whisk in flour and mustard. Gradually whisk in milk. Cook, stirring, over medium heat until mixture boils and thickens. Remove from heat. Add wine and 1/2 cup (125 mL) Oka; stir until melted. Pepper to taste.
Pour sauce over crêpes and sprinkle evenly with remaining 1/2 cup (125 mL) Oka and Parmesan. Bake at 400 °F/200 °C, uncovered, for 30 minutes or until hot and lightly browned.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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