Crêpes Stuffed with Ham, Cheese and Asparagus

Crêpes Stuffed with Ham, Cheese and Asparagus
  • 9 servings
  • 1:00 Preparation
  • 0:30 Cooking
  • 1:30 Total Time

Ingredients

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  • 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
    (80 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.

Source: Féd. producteurs de lait du Québec